regular butter 1½ tsp
olive oil 1½ tsp
uncooked onion(s) 1 large, minced
uncooked lean ground beef 1 pound(s)
egg(s) 1 large, beaten
fresh parsley 1 Tbsp, finely minced (or 1/2 tsp Italian seasoning)
table salt ¾ tsp
red pepper flakes ¼ tsp
canned beef broth ¼ cup(s), or chicken broth
white wine ¼ cup(s)
- In a large skillet, melt butter and oil over medium heat. Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes. Remove onions to a large mixing bowl and add beef, egg, parsley (or Italian seasoning), salt and red pepper flakes; mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.
- Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields 4 meatballs per serving.
3 green, 2 blue, 2 purple