Italian Meatballs
From fewls 16 years ago
- 45 minutes to make
- Serves 4
These are the lightest meatballs I have ever made. They melt in your mouth. The trick is not to sqeeze the meat when you form them.
Ingredients
- 1/3 c milk shopping list
- 1 slice of white bread shopping list
- 1 lb lean chopped beef shopping list
- 1 T finely chopped shallots shopping list
- 1 T chopped parsley shopping list
- 1 T olive oil shopping list
- 1 egg shopping list
- small pinch of nutmeg shopping list
- 3 T grated romano cheese shopping list
- canola oil for frying shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp cayenne pepper shopping list
- Panco bread crumbs (Japanese breadcrumbs made from bread without the crust) Unflavored bread crumbs will work also shopping list
- 1 28 oz. can Hunts Crushed tomatoes shopping list
- 6 fresh basil leaves washed and chopped shopping list
- 1 T dried Oregano shopping list
- 1/4 tsp pepper flakes shopping list
How to make it
- Place milk and bread in a saucepan and bring to a boil. Remove from heat and mash then cool
- Place the beef, shallots, parsley, egg, nutmeg, Romano cheese, 1 T olive oil, the bread mush, salt and cayenne in a large bowl.
- Mix together gently with your hands.
- Shape into 3/4 inch balls but do not squeeze, just roll carefully without compressing.
- Roll each in the breadcrumbs and place on a foil covered cookie sheet. See Photo
- Place approximately 1/2 inch of oil into a large skillet and heat until the oil is very hot, approximately 325ยบ.
- Slide each meatball gently into the skillet (do not drop so as not to splash the very hot oil). See Photo
- Gently turn the meatballs when each side is crusty so that they do not break up. See Photo
- When browned on all sides, remove from skillet and drain the oil. See Photo
- Add can of crushed tomatoes, basil, oregano and pepper flakes to the skillet, mix well and add 1/2 c. water.
- Return the meatballs to the skillet.
- Spoon the sauce over the meatballs and cover the skillet.
- Cook for about 25 minutes, gently turning the meatballs occasionally so they do not break apart.
Roll meatballs gently and then place in breadcrumbs
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Slide each meatball into oil, taking care not to splash
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Turn each meatball when brown
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Remove meatballs when brown all over to a foil covered cookie sheet
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The Rating
Reviewed by 5 people-
These sound GREAT! :)
donman
in Hammond loved it
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wonderful recipe ... thanks for posting it.. ^5
peetabear
in mid-hudson valley loved it
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I love anything meatball, great post!
midgelet
in Whereabouts loved it
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