Making Meatballs

Whats for dinner at your house?

Well at our place its meatballs!!! Yes we recently found this TO DIE FOR recipe and since then this has become my number one requested meal in the house. Its from the joy of cooking and I got it from Cathy Z. blog but either way I will share it with you. My secret ingredient is really good red wine. We are loving Wolf Blass Cabernet (Australian) right now. It tastes amazing in the meatballs and fabulous in a glass....I highly recommend it.

CLASSIC MEATBALLS

ingredients

1 clove garlic, peeled

1/2 cup packed fresh flat-leaf parsley

4 ounces good quality Parmesan reggiano, cut into coarse chunks

1 medium onion, halved

1 lb lean ground beef

1/2 cup fresh breadcrumbs (make from white bread slices, crusts removed, in food processor)

1 large egg, lightly beaten

3 tablespoons dry red wine, plus more for deglazing pan, and for drinking

1/2 teaspoon salt

1/8 teaspoon pepper Also:olive oil (for pan)1 can beef broth

how to make

1. Combine garlic, parsley, and Parmesan in the food processor. Process until finely grated. Add onion, process until finely grated. Put into mixing bowl.

2. Add remaining ingredients through pepper, to bowl. Knead well, but do not over knead (a fine line, I know.) Form two- to -three-inch meatballs, and lightly dredge in flour.

3. Heat oil in large, skillet. Add meatballs, and brown on all sides over med-hi heat. Drain off fat.

4. Deglaze pan with a cup or so of red wine, or a bit more. Should boil and sizzle nicely. When half has cooked off, add a cup to a cup and a half of the beef broth. Return to boil. Lower temp to simmer, and cover.