These meatballs are light and tender, using just the right balance of meat, cheese, egg, and breadcrumbs. But what makes them so delicious is the fresh parsley, so don’t skip it and don’t substitute it! Not unless you really, really have to 😉 Serve these any way you like–with spaghetti and tomato sauce, mashed up into lasagna, with gravy, enveloped in a red wine sauce, formed into a patty for a burger, or my personal favorite, broken up into pasta Alfredo.
It can’t get much easier than this. Cover the bottom of a pan with sliced vegetables, top with a brisket, cover, place in the oven, and go get on with your life for the next six hours while you wait for it to slowly cook into a simple, yet flavorful, moist, tender roast.
Red wine, Worcestershire, Dijon, garlic, steak. Need I say more? This marinade-turned-sauce couldn’t be easier to prepare and it’s so delicious, you’ll find yourself wanting to lick the plate clean. This dish is quick, easy, hearty, and yet so elegant at the same time. Make it on a weeknight with mashed potatoes or a weekend with crisp oven baked fries; you won’t regret it.