Mamma Mia! Fresh Italian Meatballs! |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My recipe for Italian meatballs with fresh herbs. Ingredients:
1 lb fresh ground meat (75% beef or veal, 25% bulk sausage) |
1/2 cup fresh grated sourdough breadcrumbs (crusts removed) |
1/2 cup ricotta cheese |
1/3 cup freshly grated parmigiano-reggiano cheese |
1/3 cup minced sweet onion |
1/4 cup minced red peppers or 1/4 cup green bell pepper |
2 tablespoons minced fresh basil leaves |
1 tablespoon minced fresh oregano leaves |
1 tablespoon minced fresh italian parsley |
1 tablespoon extra virgin olive oil |
2 -3 minced fresh garlic cloves |
1 beaten egg |
1 teaspoon fine sea salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon finely grated fresh lemon zest |
1/8 teaspoon red pepper flakes |
1 pinch ground allspice |
1 pinch freshly grated nutmeg |
olive oil (for fry method) |
marinara sauce (for steam method) |
Directions:
1. MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.
2. PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.
3. SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.
4. BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.
5. SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.
6. MIX meatball mixture thoroughly using hands.
7. ROLL into 1 1/2 - 2 inch meatballs.
8. FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.
9. STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.
10. SERVE and say, MAMMA MIA! !
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