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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe for meatballs is the best that I have discovered. It came from the cookbook, The Cooking of Italy . It actually is a Time-Life book, that has amazing information on the history of Italian cooking along with the regional applications. My ex mother in-law, who was born and raised in Italy says it's pretty accurate. She was and still is an amazing cook and baker at the age of 88. I still call her for help on recipes. Whoever tries this recipe, I hope you enjoy these meatballs as much as my family does. Ingredients:
2 slices french bread or 2 slices italian bread, torn into small pieces |
1/2 cup milk |
1 lb beef chuck, ground twice |
1/4 lb sweet italian sausage, removed from casing |
6 tablespoons parmesan cheese, freshly grated |
2 tablespoons fresh italian parsley, finely chopped |
1 tablespoon olive oil |
2 teaspoons garlic, finely chopped |
1 teaspoon lemon peel, grated |
1/4 teaspoon ground allspice |
1 teaspoon salt |
fresh ground black pepper |
1 egg, lightly beaten |
olive oil or vegetable oil |
Directions:
1. Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.
2. In a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
3. Shape the mixture into small balls about
4. 1 1/2 inches in diameter.
5. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.
6. Heat 1/4 cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it.
7. Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
8. In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.
9. Add more olive or vegetable oil as needed.
10. Serve the meatballs hot in your favorite tomato sauce.
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