Cheesy Meatballs

Recipe & picture courtesy of Rachael Ray

MAKES ABOUT 60
Prep Time: 30 min
Cook Time: 10 min

• 1 pound ground beef chuck
• 1 small onion, grated
• 3/4 cup breadcrumbs
• 3/4 cup grated parmesan cheese
• 3 tablespoons grated pecorino-romano cheese
• 3 tablespoons ketchup
• 1 tablespoon chopped flat-leaf parsley
• 4 fresh basil leaves, finely chopped
• 1 teaspoon salt
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1 large egg, beaten
• Extra-virgin olive oil

1. In a large mixing bowl, gently break apart the beef with a fork. Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine. Stir in the egg until just incorporated.
2. Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
3. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary. Drain on paper towels.

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