Northern Italy Meatballs

Total Time
50mins
Prep 20 mins
Cook 30 mins

Nice meatball recipe from northern Italy.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

These meatballs were very juicy with a nice crust from the breadcrumbs. I used Panko crumbs. They stayed together during browning with no problem. I am not sure but my meatballs were not cooked all the way threw once reaching the browness I liked. Could have been the size of mine or that I did not flatten them enough? I placed them in the oven for 15min at 375 degrees. Thank you Shadows I will be making these again.

Kit^..^ty Of Canada September 05, 2007

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