Ingredients:
2 pounds ground beef, or equal parts beef, pork, veal which I use-when buying it, it's labeled "meatloaf mix"
1/2 cup breadcrumbs (I used gluten free)
1/2 cup milk
2 cloves garlic, minced
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
1/2 medium onion, diced
1 large jar marinara sauce
2 cups grated mozzarella
Directions:
Mix the meat with the breadcrumbs, milk, garlic, salt and pepper, and knead the mixture together with you hands. Roll into heaping tablespoon-sized rolls.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 1 minute. Add the meatballs between the onions and brown for 1 minute.
Pour in the jar of marinara and shake the skillet gently to mix. Put on a lid and allow to simmer for 20 minutes.
1/2 cup milk
2 cloves garlic, minced
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
1/2 medium onion, diced
1 large jar marinara sauce
2 cups grated mozzarella
Directions:
Mix the meat with the breadcrumbs, milk, garlic, salt and pepper, and knead the mixture together with you hands. Roll into heaping tablespoon-sized rolls.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 1 minute. Add the meatballs between the onions and brown for 1 minute.
Pour in the jar of marinara and shake the skillet gently to mix. Put on a lid and allow to simmer for 20 minutes.
Remove lid and sprinkle some cheese over each meatball. Put the lid back on until the cheese is melted.
Serve over pasta or on hero bread!
Adapted from Pioneer Woman
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