With a touch of European flare these meatballs will become your family's favorite go-to dish, guaranteed.
1poundground BeefI like using a mix of beef and pork
1small Onionchopped and divided
1tablespoonsFlourplus more for coating
18 oz. can Tomato Sauce
1teaspoonchopped fresh or dry Basil
Salt and fresh ground Pepper to taste
Mix ground beef, half of the onions, garlic, egg, breadcrumbs, nutmeg, parsley, water, salt and pepper in a large bowl by hand until just combined.
Roll meatballs to about the size of a golf ball. Roll each into flour to give it a good coating.
Heat the oil in a large skillet over medium-high. Fry meatballs until just browned, about 3-4 minutes on each side. Don’t worry about the center getting cooked through as you will finish these in the sauce.
Remove from the skillet and keep warm. Add 1 tablespoon flour to the skillet and brown until golden but not brown. Add remaining chopped onions and sauté until softened. Add tomato sauce, oregano and basil and bring to a low simmer.
Arrange meatballs in the sauce, turning each one over to coat. Cover and simmer gently for 15-20 minutes.
Serve with the sauce over spaghetti or other pasta and crusty bread. Sprinkle with chopped parsley for garnish if you want.