Meatballs are a very personal type of recipe as is meatloaf. Each cook puts a little of this and that and comes up with a recipe favorite. There are many ways to make meatballs but this one is the one I make the most.
2 pounds of chopped beef
1 cup of bread crumbs
3/4 cup of chopped fresh parsley
2-3 cloves of garlic, chopped fine
2 eggs
3/4 cup of grated Parmesan cheese
(or any other Italian cheese you have; adjust salt if cheese is salty)
1-1/2 teaspoons salt
½ teaspoon pepper
Canola oil
Put the beef in a large bowl and break up with a fork.
Mix the bread crumbs with water until they are thoroughly wet. (store bought Progresso brand or food processed leftover bread). Add to the beef.
Chop the parsley, add to the beef with the garlic, eggs, grated cheese, salt and pepper.
Stir and blend with a fork until all ingredients are combined. If you prefer, you can get down into the mixture with clean hands and make sure all those ingredients are mixed up.
Place a piece of waxed paper or foil on a sheet pan. Take an overflowing tablespoon of beef mixture into you hands and form a ball. Place on the covered sheet pan. Continue until all the meatball mixture is used up.
Prepare a second sheet pan by covering it with paper toweling.
NOTE: before you cook all the meatballs, you can check the seasoning by making a “cook’s taster” meatball and adjust the seasoning if necessary.
In a heavy skillet, over medium-high flame, heat about ½ inch or more of Canola oil until hot. (when you sprinkle a drop of water into the pan and it sizzles the oil is hot). Add just enough meatballs so you will be able to turn them without breaking the other ones. Fry quickly until golden brown and place on a clean sheet of paper towel on the second sheet pan.
Dispose of the oil into an empty can or container. Deglaze the pan with a splash of wine or some of the tomato sauce heating slightly and stirring. Add this to the heated tomato sauce. This will pick up all the “cracklings” and add the flavor to the sauce and the bonus is that you won’t have to scrub the pan.
2 pounds of chopped beef
1 cup of bread crumbs
3/4 cup of chopped fresh parsley
2-3 cloves of garlic, chopped fine
2 eggs
3/4 cup of grated Parmesan cheese
(or any other Italian cheese you have; adjust salt if cheese is salty)
1-1/2 teaspoons salt
½ teaspoon pepper
Canola oil
Put the beef in a large bowl and break up with a fork.
Mix the bread crumbs with water until they are thoroughly wet. (store bought Progresso brand or food processed leftover bread). Add to the beef.
Chop the parsley, add to the beef with the garlic, eggs, grated cheese, salt and pepper.
Stir and blend with a fork until all ingredients are combined. If you prefer, you can get down into the mixture with clean hands and make sure all those ingredients are mixed up.
Place a piece of waxed paper or foil on a sheet pan. Take an overflowing tablespoon of beef mixture into you hands and form a ball. Place on the covered sheet pan. Continue until all the meatball mixture is used up.
Prepare a second sheet pan by covering it with paper toweling.
NOTE: before you cook all the meatballs, you can check the seasoning by making a “cook’s taster” meatball and adjust the seasoning if necessary.
In a heavy skillet, over medium-high flame, heat about ½ inch or more of Canola oil until hot. (when you sprinkle a drop of water into the pan and it sizzles the oil is hot). Add just enough meatballs so you will be able to turn them without breaking the other ones. Fry quickly until golden brown and place on a clean sheet of paper towel on the second sheet pan.
Dispose of the oil into an empty can or container. Deglaze the pan with a splash of wine or some of the tomato sauce heating slightly and stirring. Add this to the heated tomato sauce. This will pick up all the “cracklings” and add the flavor to the sauce and the bonus is that you won’t have to scrub the pan.
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