Meatballs

By fsilver4

These are the best meatballs I have ever made. At least for someone that is not from Sicily.

Ingredients

• 4 pounds ground chuck
• 4 tablespoons fresh oregano
• 2 teaspoons dried oregano
• 1 whole onion, diced
• 3 tablespoons olive oil
• 1/3 cup chicken stock
• 1/4 cup worcestershire sauce
• 1 tablespoon tomato paste
• 1/2 cup parmesean cheese
• 3 large eggs
• 1 cup bread crumbs
• 4 whole cloves garlic, minced

Preparation

Step 1

Preheat oven 450*

Saute the onions and fresh oregano in olive oil until transparent over medium heat. Add garlic and saute 1 to 2 minutes longer. Increase the heat to medium high, and add chicken stock, worscestershire sauce and tomato paste. Immediately, remove from heat and let cool.

Meanwhile in a large bowl, add ground chuck, eggs, bread crumbs and dried oregano and mix with a fork until mixed well. (Do not use your hands to press the meat together or the meatballs will become tough).

Add onion mixture and keep stirring with fork until blended, and then add parmesean cheese. Roll into meatballs about 1 1/2" to 2" thick, and layout onto a cookie sheet. Bake in oven for about 12 to 15 minutes, depending on your oven. Add to sauce and simmer as long as you would like.