1 lb Ground Beef
Half of a large onion, Diced
3 cloves of garlic, minced
Half of a large bell pepper, diced (red/green/yellow, your choice...use a bit of each for a very colorful meatball)
1/2 C stock of your choice (you can use water, but some flavor will be lost)
1 T Salt
2 Slices sourdough bread
1 & 1/2 T Italian Seasoning Blend
1 egg
Olive Oil
In large bowl, combine first 6 ingredients. Set aside. In food processor, pulse the bread and Italian seasoning blend until a course crumb is achieved. Pour breadcrumb mixture into the meat mixture. Add egg. Mix until well blended, but don't over-handle the mix (it will make the meatballs tough).
Bring a large frying pan up to medium-high and stream in some olive oil (about 3 times around the pan should be enough...but use your own eye).
Assemble your meatballs into the size you prefer and add them, one by one, to the oiled pan.
Let cook on each side about 6 minutes to get a nice color. At this point, you can add them to your pot of sauce to finish cooking. They can swim around in the sauce for as long as you desire. They only get better with time!
Put them over your favorite pasta, or inside of some crusty submarine rolls. Don't forget.....unlike other balls, it's okay to cover these in lots of cheese!
