Italian Meatballs Venice Italy

READY IN: 27mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the pieces of bread in 1/2 cup of milk for 5 minutes, then squeeze them dry. In a large mixing bowl, combine the soaked bread, the beaten egg and mix in the other ingredients.
  • Knead the mixture with both hands or beat with a wooden spoon – hands are better as my Italian grandmother will gladly tell you. Keep at it until all the ingredients are well blended and the mixture is smooth and fluffy.
  • Shape into balls about 1 and a 1/2 inches round. Lay the meatballs out on a baking tray, cover them with plastic wrap and chill for at least an hour.
  • Heat 1/4 cup of olive oil in a large skillet. Fry the meatballs over a moderately high heat, keep the balls rolling all the time and keep them round.
  • In 8 − 10 minutes, the meatballs should be brown outside and show no trace of pink inside.
  • Add more oil to the skillet as needed and add your tomato sauce (a good recipe can be had here). Cook until the sauce thickens slightly.
  • Enjoy your Italian meatballs recipe.
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