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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These meatballs with sundried tomatoes have a kind of sweet kick to them. Ingredients:
3 tablespoons water |
3 sun-dried tomatoes, finely chopped |
1 pound ground beef |
1/4 onion, minced |
1/2 cup bread crumbs |
1/4 cup half-and-half |
freshly ground black pepper to taste |
sea salt to taste |
2 tablespoons olive oil |
1 cup cold water |
2 tablespoons cornstarch |
Directions:
1. Combine the water and tomatoes in a small saucepan over medium heat; cook until the water is absorbed.
2. Mix together the tomatoes, ground beef, onion, bread crumbs, half-and-half, salt, and pepper in a bowl. Form the mixture into golf ball-sized spheres.
3. Heat the olive oil in a skillet over medium heat. Cook the meatballs in the heated oil until no longer pink in the center, turning several times to maintain even coloring; remove and set aside, reserving drippings in the skillet. Stir the water and cornstarch together to dissolve cornstarch, then mix into the drippings. Replace skillet over medium heat, bring to a boil and stir until thickened; serve on side of meatballs.
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