Italian meatballs


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)


  1. 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.
  2. 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

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