Meatballs Ala Angela

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Total Time
35mins
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!

Ingredients Nutrition

Directions

  1. Soak stale italian bread in water until soft and a bit mushy.
  2. Remove from water and squeeze water from bread.
  3. All excess water should be squeezed out.
  4. Place in a large bowl.
  5. Add all other ingredients to soaked bread and mix thoroghly with your hands.
  6. Ingredients should be well mixed throughout.
  7. Take mixture and form balls with your hands.
  8. If you make smaller balls (golf ball size) this recipe will yield more.
  9. In a large frying pan/skillet, place about a 1/4 cup of olive oil into pan and put flame/tempature to medium.
  10. When oil is hot add meatballs.
  11. Cook meatballs until browned evenly.
  12. Be sure to watch the tempature, you don't want to burn the meatballs.
  13. I prefer to set my flame low, it takes longer to cook but they won't burn.
  14. Please adjust your flame/tempature accordingly.
  15. Place meatballs into your favorite italian sauce.
  16. You may also add your meatballs raw into sauce and cook for several hours
Most Helpful

5 5

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.