Italian Meatballs

Simmering these meatballs in a little chicken stock before browning keeps them moist and tender–and delicious!


meatballs1½ pounds ground chuck
2 tablespoons olive oil
1 medium onion, diced
1 clove garlic, finely chopped
3 teaspoons Italian seasoning
2 large eggs
¾ cup bread crumbs
¼ cup parmesan cheese
¾ teaspoon salt
chicken stock

Equipment:  ¼ cup scoop or measuring cup
Natural Gas cooktop

Makes 16 meatballs

Heat the olive oil in a non-stick skillet and sauté the onion on medium low heat until very tender. Add the garlic and Italian seasoning and cook, stirring, for 2 minutes. Remove from the heat and let cool.

In a large bowl whisk the eggs until well mixed. Stir in the salt, cheese, and bread crumbs. Crumble the ground chuck into the bowl, add the onion mixture, and gently mix with your hands until everything is fairly well incorporated.

Portion out the meat mixture with a ¼ cup scoop or measuring cup and gently shape into 16 balls.

Using the skillet in which the onions were cooked, pour in just enough chicken stock to barely cover the bottom of the pan. Heat over medium heat until simmering, place the meatballs in a single layer, and cover with a lid. Cook for about three minutes and flip the meatballs. Continue cooking until the liquid has evaporated. Remove the lid, increase the heat to medium high, and brown the meatballs in the fat remaining in the pan, flipping once to brown the other side.

We like to make the meatballs ahead of time and then reheat them in a marinara sauce. So good!





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