The Pioneer Woman Tasty Kitchen
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The Most Tender Meatballs, Ever!

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

These meatballs and lean and healthy. Yet they’re packed with flavor and moist, melt-in-your-mouth goodness!

Ingredients

  • 1 whole Onion, Peeled
  • 1 whole Carrot, Peeled
  • 1 stalk Celery
  • ¼ cups Fresh Parsley
  • 4 cloves Garlic, Peeled
  • 1 pound Lean Ground Beef
  • 1 whole Egg
  • ¼ cups Breadcrumbs
  • ¼ cups Parmesan Cheese, Grated
  • ¼ cups Milk (low-fat Is Fine)
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 4 cups Tomato Sauce (Homemade Or Your Favorite Store Bought Brand), Divided
  • 2 Tablespoons Fresh Basil, Chopped
  • Pasta, To Serve

Preparation

In a food processor or small chopper, puree the onion, carrot, celery, parsley and garlic until finely minced. In a large bowl, mix together the vegetable puree, beef, egg, breadcrumbs, cheese, milk, seasoning and 1/4 cup of the tomato sauce until thoroughly combined. Form meatballs using your hands or a scoop. I used a 1-ounce scoop which made the job easy and the balls uniform in size. Place them on a baking sheet lined with parchment paper and roast in a 350ºF oven for 30 minutes.

Heat the remainder of the tomato sauce in a pot on the stove. When the meatballs are roasted, add to the tomato sauce, cover and simmer on low heat for an additional 30 minutes. Serve over pasta and top with the fresh basil and additional Parmesan cheese, if desired.

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Avatar of christieswan

christieswan on 8.15.2012

I made these and thought they had a wonderful flavor and texture. My only problem was that all of the cheese ran out during baking so I had these little rings of semi-burned cheese on the bottom of each meatball. I would still make these again – I’d probably just leave out the cheese and use it as a topping instead.

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