Big Braised Meatballs

By Peggie

Ingredients

• 1/2 cup milk
• 1 cup whole wheat or regular breadcrumbs
• 1 1/2 lb. extra lean or lean ground beef
• 1 egg
• 1/4 cup chopped fresh parsley, divided
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup grated parmesan cheese, optional
• 1 tbsp. olive oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 2 28-oz (796 ml) can plum tomatoes, with juices, broken up or pureed

Details

Servings 6

Preparation

Step 1

1. In large bowl, stir together milk and breadcrumbs. allow to
rest for 10 minutes.
2. Mix in beef, egg, 2 tbsp. parsley, salt, pepper and cheese. shape into 12 meatballs.
3. Heat oil in large, deep non-stick skillet on medium-high heat. Brown meatballs for 5 to 10 minutes or until brown on all sides. Remove from skillet.
4. Add onion and garlic to skillet, cook gently over medium heat for 5 minutes or until tender. Add tomatoes and bring to boil.
5. Return meatballs to skillet. cover, reduce heat and cook for 25 minutes. Uncover and cook for 15 minutes or until thickened and digital rapid-read thermometer inserted into several meatballs reads at least 160 f (71 c.) Taste and adjust seasonings if necessary. Serve sprinkled with remaining 2 tbsp. parsley.