Recipe
Italian Meatballs Recipe
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Fewls / All my dishes 5 months ago
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.
Prep:60m Cook:30m Servings:4
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 Fewls |
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Fans
Ingredients
- 1/3 c milk
- 1 slice of white bread
- 1 lb lean chopped beef
- 1 T finely chopped shallots
- 1 T chopped parsley
- 1 T olive oil
- 1 egg
- small pinch of nutmeg
- 3 T grated Romano cheese
- Canola Oil for frying
- 1/2 tsp Salt
- 1/4 tsp Cayenne pepper
- Panco bread crumbs (Japanese breadcrumbs made from bread without the crust) Unflavored bread crumbs will work also
- Tomato Sauce
Directions
- 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.
- Roll each in the breadcrumbs and place on a paper towel
- Place approximately 1/2 inch of oil into a large skillet and heat until the oil is very hot.
- Slide each meatbal gently into the skillet (do not drop so as not to splash the hot oil).
- Gently turn the meatballs when each side is crusty so that they do not break up.
- When browned on all sides, remove from skillet and drain the oil.
- Add about 2 cups of sauce to the skillet and return the meatballs.
- spoon the sauce over the meatballs and cover the skillet.
- Cook for about 25 minutes, turning the meatballs gently so they do not break apart.
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donman 5 months ago said:
These sound GREAT! :)
peetabear 5 months ago said:
Wonderful recipe ... thanks for posting it.. ^5
midgelet 5 months ago said:
I love anything meatball, great post!
petunia97 2 months, 4 weeks ago said:
Awesome!
lor 2 months ago said:
PERFECT! Absolutely a 5+++++ fork meatball recipe and one that I will try very soon!