- 1 lb ground sirloin - 2 1/2 cup bread crumbs - 1 cup grated Parmesan cheese - 1/4 cup skim milk - 1 egg (whites only) - 1/2 cup onions minced - 2 table spoon Worcestershire sauce - 2 table spoon fresh garlic minced - 2 table spoon Emeril Italian seasoning - 2 table spoons Emeril original Essence seasoning - 2 table spoons dried basil - 2 table spoons onion powder - 1/2 table spoon black pepper - 2 table spoons extra virgin olive oil (for cooking the meatballs) - 1 jar ofe marinara sauce
In a large bowl, mix all dry ingredients into the meat by hand. Then add wet ingredients such as egg white, milk, parmesan cheese, worcestershire sauce, onions, and garlic then mix into the meat mixture. This will help make sure that every ingredient gets distributed evenly.
Take some meat in your hand, and roll between palms to form a ball that is firmly packed, but not compressed. Repeat, making each meatball about an inch in diameter.
Pour extra virgin olive oil into a large pan on medium-low heat. Place the meatballs into the pan once the oil gets semi-hot. Cook until brown on all sides, then add marinara sauce and let the meatballs cook on simmer for 20 minutes.
Choose any kind of pasta shape to go with the meatballs, penne, angel hair, rotini, and pipette. They all go well with the meatballs!