Meatballs With Fresh Sautéed Tomatoes
By: Lady Catherine ...
Published: Tuesday, September 28, 2010 - 4:31pm

Ingredients




2 pounds ground sirloin
2 slices of white bread – crumbled
1/4 cup of milk
2 eggs – beaten
1/4 cup grated Romano cheese
3 cloves of garlic- crushed& chopped
Dashes of black pepper
Dash of cinnamon
Handful of fresh basil – chopped
Vegetable Oil- for frying
Fresh Sautéed Tomatoes:
1 pint of cherry tomatoes – halved
5 cloves of garlic – crushed& chopped
1/2 sweet onion – sliced
Sprigs of fresh oregano
Handful of fresh basil – chopped
Dashes of black pepper
Olive oil

Preparation

1 Meatballs: 2 In a large bowl place the crumbled white bread and pour the milk over it to soak.  Add the meat, garlic, basil, cheese, black pepper and cinnamon and mix well.  Form into small to medium meatballs. 3 In a large frying pan heat about one inch of vegetable oil and gently place the meatballs in the pan to sauté.  DO NOT try to turn the meatballs until they are firm and have formed a bit of a crispy crust.  Turn the meatballs only once in the cooking process.  About 4 minutes on each side, according to how big you made the meatballs. 4 Fresh Sautéed Tomatoes: 5 In a large frying pan heat a few drizzles of olive oil and then add all of the above ingredients.  Sauté until the onions are clear and slightly caramelized. 6 Plate the meatballs and pour the tomatoes over with a generous topping of grated Romano cheese.

About


This is a great appetizer or a simple dinner with a loaf of Italian bread.  Who could ask for anything more?
Enjoy with Lots and Lots of Love,
Catherine