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Marvellous Meatballs

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Marvellous Meatballs

Use a mixture of ground beef and ground pork, if desired. You could thin plain yogurt with a little milk to get the same effect as buttermilk. Try this tasty option: Stir ⅓ cup raisins and ¼ cup toasted pine nuts (toast nuts in a dry skillet over low heat for about 8 minutes or until golden brown) into ground meat mixture until well distributed. I used the inside of a baguette for the bread paste with excellent results. You can use less or more oil for frying.

Two slices white bread, crusts removed, torn in pieces (about 1½ cups)
½ cup buttermilk or milk
1 lb/500g ground beef
1 large egg yolk
¼ cup grated parmesan or romano cheese
⅓ cup chopped fresh parsley
¾ tsp kosher salt
Freshly ground black pepper
2 tbsp vegetable oil
½ medium onion, chopped
Homemade or storebought tomato sauce

In bowl, pour buttermilk over bread; let sit a few minutes. With fork, stir into a thick paste.

Add bread paste to large bowl along with remaining ingredients except oil, onion and tomato sauce. Stir well to combine. Shape into balls about 1½ inches in diameter. Place on cookie sheet or cutting board. You should have about 15 meatballs.

Add oil to large heavy skillet. Heat over medium-high heat until edge of a meatball sizzles when placed in it. Add meatballs in single layer, not crowding skillet. Cook, turning at intervals, until well browned all over, about 8 minutes. Drain on paper towels.

Add onion to skillet. Cook over medium heat until nicely browned, about 5 minutes. Add tomato sauce, scraping up browned bits from bottom of skillet. Cook until heated through. Add meatballs. Cook a few minutes or until heated through. Serve over pasta or mashed potatoes.

Makes 4 to 6 servings.

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Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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