• 1 lb. extra lean ground beef
• 1/2 pound ground pork
• 1 egg, beaten
• 1/2 cup bread crumbs
• 1 tablespoon chopped parsley
• 1 tablespoon chopped basil
• Salt and freshly milled black pepper to taste
• 1/2 pound mozzarella, diced
• 2 -3 tablespoons olive oil

Method

in a large bowl, combine all ingredients but the oil.  Using your hands, mix throughout, but gently.  Do not over mix.  Lightly oil the palms of the hands, and shape into medium sized inch meatballs.  Push back any mozzarella pieces that poke through the meat - they will melt and burn. 

Heat a saute pan large enough to hold the meatballs.  If this is not available, work in batches.  Saute meatballs over medium-high heat, turning as you cook, to brown all sides.  When browned, lower heat and cook, covered, for ten minutes.  Uncover, turn meatballs to the other side and recover.  Cook for another ten minutes    There should be enough fat released from the meatballs, but if the pan gets dry, add a little oil.

These meatballs can be added to tomato sauce and will only need to be warmed in the sauce.

Contributor: Geraldine Minne

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