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Prep 15 mins
Cook 20 mins
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!
- 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)
- Soak stale italian bread in water until soft and a bit mushy.
- Remove from water and squeeze water from bread.
- All excess water should be squeezed out.
- Place in a large bowl.
- Add all other ingredients to soaked bread and mix thoroghly with your hands.
- Ingredients should be well mixed throughout.
- Take mixture and form balls with your hands.
- If you make smaller balls (golf ball size) this recipe will yield more.
- In a large frying pan/skillet, place about a 1/4 cup of olive oil into pan and put flame/tempature to medium.
- When oil is hot add meatballs.
- Cook meatballs until browned evenly.
- Be sure to watch the tempature, you don't want to burn the meatballs.
- I prefer to set my flame low, it takes longer to cook but they won't burn.
- Please adjust your flame/tempature accordingly.
- Place meatballs into your favorite italian sauce.
- You may also add your meatballs raw into sauce and cook for several hours
My kids love a good meatball, and can get quite picky, but I had no problems getting them to devour these little chaps...
I just used a mixture of the beef and pork mince, and used homemade breadcrumbs (from homemade bread) that I always keep in the freezer..just adding some garlic powder and Italian seasoning to them.
It took very little water to moisten them up, and I only used one egg too, as I felt that the mixture was wet enough.
I rolled mine into mini meatballs, and gently fried them off...cooking some completely to pop into the freezer for another day ( or alternatively straight into my mouth! ) and the rest partially cooked, popping them straight into some sauce to finish off.
Gorgeous meatballs, with a lovely texture...we really enjoyed these, and will certainly make them again.
Made for PAC-OCT '11.