Randall Lineback Meatballs
2 Tablespoons olive oil
¾ cup diced onions
1 lb. ground Randall Lineback, room temperature - MUST be properly thawed, see under INFO, at top of page
1 ½ teaspoons coarse sea salt
2 cloves garlic finely chopped
1/2 cup chopped flat leaf parsley
1 Tablespoon fresh oregano finely chopped
2 eggs (slightly beaten)
¾ cup breadcrumbs
1/2 cup grated Parmigiano-Reggiano cheese
1)In a sauté pan, heat 2 Tablespoons of olive oil; add diced onions, and 2 pinches of salt, stirring occasionally for about 15 minutes or until onions are soft and translucent. Let onions cool completely.
2) In a large mixing bowl combine 1 lb. of ground meat, 1 1/2 teaspoons of sea salt, 2 cloves of chopped garlic, 1/2 cup of chopped parsley, 1 Tablespoon of chopped oregano, and 2 eggs.
3) Then add cooked onions (room temperature), breadcrumbs, and grated parmesan cheese. Mix completely and add salt and pepper to taste.
4) Make meatballs approximately 1” in diameter. Yields approximately 34.
5) Coat a large sauté pan with canola oil and heat to medium. Cook meatballs in batches allowing enough room to turn meatballs for even browning – approximately 4 to 6 minutes. When cooked, centers should be no longer pink.
Place a small amount of your favorite tomato sauce (or see our tomato sauce recipe) on a plate; place 4 - 5 meatballs on top of sauce. Top with additional sauce.