Equipment: Digital scale (preferred,) 10″ Skillet, Large bowl, Measuring cups & spoons, Tongs, Receiving plate, Baking sheet, Unbleached parchment

Before You Dive In – Prep: Please read!

• Make breadcrumbs
• Chop herbs, onion, garlic and mushrooms
• Shred cheese
• Lay a piece of unbleached parchment on a baking sheet
• Line a plate with a paper towel

Make meatballs!

Step 1: Mix all of the “meatball” ingredients in a large bowl, (do not add the ingredients listed under “skillet”.) Use your hands to fully integrate if necessary.

Step 2: Roll meatballs into desired sized and set them on the sheet of unbleached parchment. We roll 14 meatballs weighing about 2 oz each.

Skillet method:

Step 3: Add the oil to the skillet and heat on medium-high. Keep the oil under the smoking point. Add the onion and saute until tender. Add the garlic and saute for a minute more. Gently place the meatballs over the onion and garlic evenly around the skillet.

Step 4: Cook the meatballs for about 20-30 minutes. The length of time will depend on the size of your meatballs. Turn them frequently to brown on all sides. After browning, cover for a few minutes to make sure meatballs are thoroughly cooked inside.

Note: If adding to sauce, skip the cover and add to sauce to finish cooking. This will impart a rich flavor to your tomato sauce.

Step 5: Remove meatballs from the skillet and place on the paper towel lined place to drain. Serve warm, and garnish with chopped parsley if desired.

Baking method:

Place baking sheet with prepared meatballs in the center of a preheated 400F/200 C oven and bake until cooked through – about 20 to 30 minutes depending on the size of your meatballs.  Remove from oven and drain on a paper towel lined plate. Garnish and serve warm.

Note: If you plan to add meatballs to sauce, do not cook completely. Remove from oven after meatballs appear browned and then drop into the sauce to finish cooking.

Enjoy!