- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 Tablespoons cold water
- 2 pounds ground beef
- 2 Tablespoons balsamic vinegar
- 8 cloves garlic, minced
- ¾ cup fresh parsley, chopped
- ¾ cup Oven Roasted Tomatoes MAGIC ELIXIRSâ„¢
- 1 Tablespoon salt
- 1/2 teaspoon crushed red pepper
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- 2 Tablespoons olive oil for cooking meatballs
Mix together all ingredients except for the baking soda, cream of tartar and water. In a small bowl mix together the cream of tartar, baking soda and water. Add to meat mixture. Mix all ingredients with your hands. Let sit for 10 mins.
Form in to 1.5 oz balls. Heat 2 tbsp of olive oil in a large frying pan and add the meatballs. Cook each side for about 2 minutes per side with an additional 2 minutes for the edges, 6 minutes total. (You don’t have to brown the edges, but the total cooking time should be 6 minutes). Be sure to watch the meatballs as you cook, as they brown very quickly.
Remove the meatballs with tongs and transfer to the Sunday Gravy (or any other tomato sauce). Simmer for 15 mins.
Change it up by using 1 pound of beef and 1 pound ground pork.
If you choose to, you can leave out the tomatoes.
If you don’t have fresh parsley, you can leave it out.
If you don’t have time to dry your own tomatoes, you can buy them at the store. They are usually found in the produce department.