You may also like
Categories:
ground beef egg nutmeg bread crumbs Parmesan cheese black pepper Italian parsley olive oil onion garlic Cento capers olives
Viewed: 11 - Published at: 3 years agoIngredients
- 1 pound Ground Beef
- 1 whole Egg
- 1 Tablespoon Nutmeg
- 1 cup Bread Crumbs/crumbled Bread
- 1 cup Parmesan Cheese, Grated
- 1 teaspoon Black Pepper
- 3 Tablespoons Italian Parsley, Chopped
- 5 Tablespoons Olive Oil
- 1 whole Onion, Chopped
- 3 cloves Garlic, Chopped
- 1 can Cento Diced Tomatoes, 20 Oz. Can
- 18 cups Capers
- 1/2 cups Pitted Kalamata Olives, Whole
Method
- Combine ground beef through parsley in a food processor and pulse for 2-3 minutes until well-mixed.
- Refrigerate for one hour.
- Heat olive oil in a skillet over medium heat and add chopped onion and garlic.
- Stir and cook until onion turns translucent, then add tomatoes, capers and olives.
- Bring to a simmer.
- Form small round balls with meat mixture and add the balls into the tomatoes in the skillet.
- Cook for about 20-30 minutes or until meat is no longer pink and sauce has reduced.
