Great-Grandma Turano's Meatballs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
We're always looking for a good meatball recipe, so we had to share this one from Jenny Rosenstrach's charming new cookbook, Dinner: A Love Story (out this month). And, of course, we gave it a Southern spin. Ingredients:
2 pounds ground beef |
1 cup italian-seasoned breadcrumbs |
1 cup freshly grated parmesan cheese |
1 cup chopped fresh flat-leaf parsley |
2 large eggs, lightly beaten |
1/2 teaspoon salt |
1/4 teaspoon fennel seeds |
1/4 teaspoon pepper |
4 (10-inch) metal skewers |
bottled barbecue sauce |
sandwich buns (optional) |
Directions:
1. Combine ground beef, breadcrumbs, Parmesan cheese, parsley, eggs, salt, fennel seeds, and pepper. Shape into 37 (1 1/2-inch) balls. Freeze up to 1 month. When ready to use, let stand at room temperature 10 minutes. Thread meatballs 1/8 inch apart onto metal skewers. Grill, covered with grill lid, at 350° to 400° (medium-high) heat 3 to 4 minutes on each side or until centers are no longer pink, basting with barbecue sauce during last 3 minutes. Serve on skewers or buns.
|
|