Ahhh....meatballs. If only we could grow them in the garden. Luckily, we can make them in the kitchen, using herbs from our gardens. The New York Times offers a helpful tutorial on how to build a better meatball. For those already prepared to dive, hands first, into the mixing bowl here's the recipe.
2 pounds ground beef1 cup fresh bread crumbs1/2 cup finely grated Parmesan1 heaping tablespoon chopped fresh basil1 heaping tablespoon chopped fresh parsley1 teaspoon kosher salt1/2 teaspoon black pepper1/8 teaspoon ground cayenne pepper2 cloves garlic, minced2 eggs3 tablespoons olive oil
1. In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.2. In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.
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