Ingredients
2 lbs ground round or chuck
¼ C parsley - chopped
1/3 C matzo meal
½ C water
1 egg
1 onion - chopped
2 garlic cloves - minced
Flour for rolling meatballs in (about ½ C).
Olive oil for cooking meatballs in.
1 - 8 oz can tomato sauce
Preparation
Mix meat, parsley, matzo meal, water, egg, onion and garlic together. Form into 2" balls. Just prior to cooking roll each ball into flour and then flatten slightly with palm. Cook in olive oil over medium high heat in a heavy pan. Do not crowd the meatballs. Cook until browned on both sides and is fairly firm to the touch. Hold aside in a covered dish. When all the meatballs are cooked, add tomato sauce to pan plus 1 C water. Deglaze the pan and allow the liquid to warm up. Add back the meatballs and cook, turning over once for about 10 minutes. Remove the meatballs to the covered dish and add fresh cooked white rice to sauce. Stir and serve with meatballs.
