New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Sarah Whitman-Salker
- 1 pound ground meat (beef, pork, veal, lamb, or a combination)
- 1/2 cup breadcrumbs
- 1 egg
- Salt and pepper
- 1 tablespoon olive oil
- In a medium sized bowl, beat the egg. Add the meat, the breadcrumbs, and a little salt and pepper and mix with a spoon or your hands until everything is combined.
- Wet your hands (so that the meat doesn't stick) and form the meat into small balls.
- To cook the meatballs, heat the olive oil in a sauté pan over medium heat and cook the meatballs in batches, making sure not to crowd the pan, until they are brown all over and cooked through (about 15 to 20 minutes). If you're cooking the meatballs in batches, be sure to cover the first batch with foil to keep them warm while you’re cooking the second batch.