Meatballs With Rye Crumbs

Meatballs With Rye Crumbs

2 eggs, lightly beaten

1 medium onion, grated

4 cloves garlic, grated

2 teaspoons fresh oregano or 1 teaspoon dried

1-2 teaspoons sea salt

Freshly ground black pepper

1½ pounds mixed ground sirloin and ground prime chuck (see note)

1-2 cups dry rye bread crumbs

Olive oil

4 cups marinara sauce

In a large bowl, mix the eggs, onion, garlic, oregano, salt and pepper. Add meat and mix lightly with your hands or a fork. Add bread crumbs a little at a time until the mixture holds together and isn't too wet.

In a frying pan, heat a thin coating of olive oil. Working in batches, form meat into ping pong-sized balls and brown on all sides. Remove to a rack and drain onto with paper towels.

In a separate pot, heat marinara sauce. Reduce to a simmer, add meatballs and cook 20 minutes. Serve with pasta.

Serves eight.

Cook's note: You may substitute ground turkey, chicken or pork for the ground beef. Use small holes on a box grater to grate the garlic.