Meatballs are one of the most beloved dishes of Italian cuisine.
There are many versions that use different types of minced meat.
I always use a mixture of ground pork and veal and my children love it.
Try my recipe and if you liked it leave me a comment!!!
- 1 1/4 lbs lean ground beef (i use 50% pork and 50% veal)
- 2 eggs, beaten
- 1/2-3/4 cup plain breadcrumbs
- 1/4-1/2 cup fresh shredded Parmigiano Reggiano Cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic
- 3 tsp sea salt
- 1/2 cup olive oil
Mix beef, eggs, 1/2 cup breadcrumbs, 1/4-1/2 cup Parmigiano Reggiano (depending on taste) and parsley in a large bowl
Peel and roughly chop garlic, then mash with mortar and pestle along with 1-2 tsp sea salt until a paste is formed
Add garlic paste to beef mixture
Mix beef gently with hands until just combined. Do not overwork the meat
Heat oil in heavy bottomed pan (preferrably cast iron) over medium to medium high heat and preheat oven to 400
Form 2-4 tbsp sized meatballs out of the mixture, rolling in your hands gently, and add to the hot oil
Continue to add meatballs about 1 inch apart so not to overcrowd the pan (this will take 2-3 batches at least)
Cook until browned on one side, then flip meatballs over. Larger meatballs might need to be browned on more than one side
Place browned meatballs on greased baking sheet
Once all batches of meatballs are browned, place in oven for 5-10 minutes to finish cooking. Smaller meatballs might be completely cooked before the oven, larger meatballs will need around 10 minutes, this is based on preference
Once meatballs come out of the oven, sprinkle with remaining tsp of sea salt and serve
You can also finish cooking the meatballs in sauce instead of the oven, though you’ll lose the crispy exterior (which is my favorite)
Italian Meat & Fish Recipes
How to Make Authentic ITALIAN MEATBALLS, LIKE A NONNA!!Posted on February 20, 2022
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