Classic Italian Meatballs

Ingredients

• 2/3 cup (150 mL) fresh bread crumbs
• 1/2 cup (125 mL) water
• 1 egg
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1/4 cup (60 mL) grated Parmesan cheese
• 1/4 cup (60 mL) chopped fresh parsley
• 1 lb (454 g) lean ground beef
• 1 onion, finely chopped
• 28 oz (794 g) diced tomatoes
• 1 cup (250 mL) beef stock
• 1 zucchini, grated
• 1/2 tsp (2 mL) dried basil
• 1/2 tsp (2 mL) dried oregano

Directions

1. In bowl, combine fresh bread crumbs with water; let stand until absorbed, about 5 minutes. Beat in egg, 1 clove garlic, salt, pepper, cheese and parsley. Mix in beef. Roll by rounded tablespoonfuls into balls.
2. Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.
3. Drain any fat from pan. Add onion and 1 clove garlic; cook over medium heat, stirring often, for 3 minutes.
4. Add tomatoes, beef stock, zucchini, basil and oregano; simmer, stirring occasionally, until slightly thickened, about 25 minutes. Return meatballs and any accumulated juices to pan; simmer, turning meatballs occasionally, until no longer pink inside and sauce is thickened, about 20 minutes.
5. Servings: 4