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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 20 |
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Nice meatball recipe from northern Italy. Ingredients:
1 lb lean ground beef |
1 slice dry bread, without the crust, soaked in |
1/2 cup milk |
1 medium garlic clove, crushed |
1/3 cup fresh grated parmesan cheese |
2 tablespoons finely chopped fresh parsley |
2 eggs |
1 cup unseasoned breadcrumbs |
1/2 teaspoon salt |
olive oil, to fry |
Directions:
1. In a small saucepan add the squeezed bread cook it until creamy adding a little bit of the milk at the time, it should be about 1/3 cup.
2. Let it cool.
3. In a bowl combine the meat with the parmesan, the parsley, the garlic, the salt, the bread mixture and lastly the egg.
4. Take a heaping tablespoon of the meat at a time and roll it into a ball and then flatten it down a bit.
5. Continue until the meat is finished, approximately 20 meatballs.
6. Dip the meatballs, into the beaten egg (the remaining egg) and then coat them with the bread crumbs.
7. Heat a 1/2 inch olive oil in a large nonstick skillet.
8. Cook the meatballs on both sides a few at a time until golden brown.
9. Remove the meatballs and set them on paper towel to absorb the excess oil, sprinkle them with salt and serve.
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