2tablespoonschopped fresh parsley,plus more for sprinkling
1tspsalt
½tsppepper
3/4cupgrated Parmesan cheese,divided
1tbspolive oil
1onion,chopped
2clovesgarlic,finely chopped
2cans(28 oz/796ml) plum tomatoes, with juices, broken up
Instructions
In a large bowl, combine together milk, breadcrumbs, beef, egg, 2 tablespoons parsley, salt, pepper and ½ cup cheese. Mix until all ingredients are well-blended. Use an ice cream scoop to form 12 big meatballs.
Heat oil in a large deep non-stick skillet over medium-high heat. Add meatballs; cook for 5 to 10 minutes, or until brown on all sides. Transfer to a plate.
Add onion and garlic to skillet; cook over medium heat for 5 minutes or until tender. Add tomatoes with juices and bring to a boil.
Return meatballs to the skillet. Cover, reduce heat and simmer for 25 minutes. Uncover and cook for additional 15 minutes, or until thickened and meatballs are cooked though. Stir in remaining ¼ cup cheese.
Taste and adjust seasonings, if needed. Serve with spaghetti or crusty bread. Sprinkle top with chopped parsley.
Notes
Recipe adapted: HeartSmart: The Best of HeartSmart Cooking by Bonnie Stern