Mostly everyone loves meatballs. There are many different ways and adaptions of meatballs recipes. Here is my own I use to put in italian red sauce. The longer they cook in the sauce the better. Buon Appetito!
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Units: US | Metric
- 1 lb meatloaf mix (ground beef pork veal mix)
- 2 medium eggs
- 2 cloves minced garlic
- 1/4-1/2 small onion, grated (depending on your taste)
- 1/2 loaf of stale Italian bread
- 1/3 cup minced fresh parsley
- 1/2 cup fresh parmesan cheese or 1/2 cup pecorino romano cheese, grated
- 1/2 teaspoon oregano (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- italian oil (for frying)
- 1Soak stale italian bread in water until soft and a bit mushy.
- 2Remove from water and squeeze water from bread.
- 3All excess water should be squeezed out.
- 4Place in a large bowl.
- 5Add all other ingredients to soaked bread and mix thoroghly with your hands.
- 6Ingredients should be well mixed throughout.
- 7Take mixture and form balls with your hands.
- 8If you make smaller balls (golf ball size) this recipe will yield more.
- 9In a large frying pan/skillet, place about a 1/4 cup of olive oil into pan and put flame/tempature to medium.
- 10When oil is hot add meatballs.
- 11Cook meatballs until browned evenly.
- 12Be sure to watch the tempature, you don't want to burn the meatballs.
- 13I prefer to set my flame low, it takes longer to cook but they won't burn.
- 14Please adjust your flame/tempature accordingly.
- 15Place meatballs into your favorite italian sauce.
- 16You may also add your meatballs raw into sauce and cook for several hours
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Nutritional Facts for Meatballs Ala Angela
Serving Size: 1 (336 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 64.4
- Calories from Fat 21
- Total Fat 2.3 g
- Saturated Fat 1.0 g
- Cholesterol 30.9 mg
- Sodium 220.8 mg
- Total Carbohydrate 6.9 g
- Dietary Fiber 0.4 g
- Sugars 0.2 g
- Protein 3.7 g
The following items or measurements are not included: