"Gypsy gold does not chink and glitter. It gleams in the sun and neighs in the dark."

~ Saying of the Gladdagh Gypsies of Galway


Tuesday, June 19, 2012

Recipe: Caprese Meatballs


I took my go-to meatball recipe and altered it to what I had on hand - FRESH HERBS!
Pow - what a difference, a lovely difference, it makes!


I served them over Whole Wheat Spaghetti with Homemade Marinara :)


Caprese Meatballs
Slightly adapted from my go to meatball recipe, which is slighly adapated from Jessica's recipe!

1# ground chuck (Mine is sometimes a tad over a pound)
1 egg
1 tablespoon olive oil
1/3 - 1/2 cup mozzarella cheese
2-3 garlic cloves, minced
6-8 basil leaves, chopped
3 sprigs of oregano leaves - I left mine whole :)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup panko bread crumbs
...and your marinara sauce of choice. I used homemade or jarred whole san marzanos doctored up!

Mix all ingredients except the sauce - form into meatballs, place in a baking dish. Cover with your marinara sauce and bake at 400* for 20-25 minutes depending on the size of your meatballs.

Leftovers are great the next day as is, or on a sub bun :)

Enjoy!





3 comments:

Susan said...

This is the best comfort food! I would substitute my eggplant balls for the meatballs to make it vegetarian, but yummy nonetheless! XOXO

Tiny Gardener said...

I always put Parmesan in my meatballs, but mozzarella might be a delicious alternative! If it wasn't 1,986 degrees outside, I would totally make these. I will have to keep this recipe page in my mind.

Camille said...

Yum! I'm going to make this for dinner tonight!