Italian Meatballs

1 lb. very lean ground beef
¾ c. Panko bread crumbs
1/3 c. chopped onions
8 black olives, chopped
2 tbsp. fresh garlic, chopped
1 tbsp. Italian seasoning
1/3 c. diced tomatoes with green chilies
2 tbsp. extra virgin olive oil
1 egg, beaten
1 c. spaghetti or marinara sauce

Mix all ingredients together, except the spaghetti sauce, and combine thoroughly. Roll the mixture into meatballs, about the size of a quarter. Use a medium size saucepan over medium heat. Add the spaghetti sauce to the saucepan. Add the meatballs in a single layer. Cover. Cook until the meatballs reach an internal temperature of 165°, about 30 minutes.

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