Meatballs With Fresh Sautéed Tomatoes

Photo: Lady Catherine Gourmet

Ingredients

2 pounds ground sirloin

2 slices of white bread – crumbled

1/4 cup of milk

2 eggs – beaten

1/4 cup grated Romano cheese

3 cloves of garlic- crushed& chopped

Dashes of black pepper

Dash of cinnamon

Handful of fresh basil – chopped

Vegetable Oil- for frying

Fresh Sautéed Tomatoes:

1 pint of cherry tomatoes – halved

5 cloves of garlic – crushed& chopped

1/2 sweet onion – sliced

Sprigs of fresh oregano

Handful of fresh basil – chopped

Dashes of black pepper

Olive oil

Preparation

Meatballs:

In a large bowl place the crumbled white bread and pour the milk over it to soak. Add the meat, garlic, basil, cheese, black pepper and cinnamon and mix well. Form into small to medium meatballs.

In a large frying pan heat about one inch of vegetable oil and gently place the meatballs in the pan to sauté. DO NOT try to turn the meatballs until they are firm and have formed a bit of a crispy crust. Turn the meatballs only once in the cooking process. About 4 minutes on each side, according to how big you made the meatballs.

Fresh Sautéed Tomatoes:

In a large frying pan heat a few drizzles of olive oil and then add all of the above ingredients. Sauté until the onions are clear and slightly caramelized.

Plate the meatballs and pour the tomatoes over with a generous topping of grated Romano cheese.