italian meatballs with cabbage
This meal is so good, and the parmasean cheese in the meatballs makes them very deluctible. I prepare the meat the day before so the flavors mingle, plus making the preparation time easier. I also double the meatball recipe because you can't help but sample one or two before the dish is totally done.
prep time
1 Hr
cook time
1 Hr
method
---
yield
6 serving(s)
Ingredients
- 1 slice white bread firm
- 1/3 cup warm milk
- 3 slices bacon
- 1 pound ground chuc
- 1 teaspoon salt
- 1 - egg
- 1 tablespoon chopped basil
- 3 tablespoons parmesan cheese
- 2 tablespoons grated onion
- 1 cup bread crumbs, dry
- 1/3 cup olive oil, extra virgin
- 1 1/2 pounds fresh cabbage
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon mince garlic
- 1 can diced tomato
- 1 medium onion chopped
How To Make italian meatballs with cabbage
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Step 1soak bread slice in warmed milk, set aside
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Step 2simmer bacon in small skillet with 1/2 cup water covering it for 5 minutes, when cool,drain and chop finely
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Step 3combine meat, bacon, egg, spices, bread pulp, grated onion, parm cheese refridgerate for a couple hours or overnight. shape into 1 1/2 inch balls. dredge in bread crumbs and saute in olive oil. drain on paper towels and keep warm in oven
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Step 4shred cabbage into 1/4" strips. add the 2 tbs oil to meat drippings. sauute garlic until golden, add onions and cabbage. cook on low heat, covered stirring occassionally until tender.about 40 minutes. add salt and pepper to taste. add drained tomatoes and turn up heat, cook 10 minutes. stir in meatballs and heat all thru. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Culture:
Italian
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