Somewhat like big round balls of meatloaf, but even better ** HERBS **
The original recipe called for frying them in a skillet, but sometimes I just bake them instead. (The crusty edges when you fry them are so good though :)
1 lb. lean ground beef (I use 96/4 ground sirloin).............................1 egg
2-4 pieces of fresh, soft bread (crumbled)....................................1/4 cup milk
1/4-1/2 cup fresh grated Parmesan or Parmigiano-Reggiano cheese
2-3 TB chopped fresh parsley (Italian flat leaf is best)......................1-2 tsp. Kosher salt
2 TB crushed or finely minced garlic...........................................1 tsp. ground pepper
2-3 finely chopped basil leaves
1-2 tsp oregano (crushed or chopped)
1 tsp fresh rosemary, chopped (1/2 tsp if using ground)
olive oil (if frying) or non-stick spray (if baking)
***
Mix all ingredients together (except olive oil) to form giant meatballs (about 4” diameter). Use enough bread crumbs and grated cheese to bind together well (should be lighter packed, not really dense).
Fry on all sides in olive oil in skillet ** or could bake in a 375 oven for about 35-45 minutes (depends how big they are) ~ turn over halfway through. ** Serve as is (not in spaghetti sauce), but plain buttered pasta or white rice are good as a side dish. (TIP: If you use milk, instead of water, to make white rice it will turn out creamy ~ like risotto)
Serves 2-3