Recipe

Johns Classic Italian Meatballs Recipe

	Jjals / All my dishes 4 months, 4 weeks ago Over time I think I have perfected the perfect Italian meatball -flavorful tender, mouth watering with a blend of mixed ingredients that complements each other- it may sound overwelming but really its very little work and goes fast- this makes about 40 1-1/2 inch round balls ... More Prep:15m Cook:45m Servings:40	Jjals
	meatballs

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Ingredients

½ cup buttermilk

2 tablespoons finely chopped garlic

¼ cup chopped fresh Italian parsley

enough Italian Bread Crumbs to make a nice but not too dry meatball it should be more towards the moist side-about 2 cups but you might not use it all

2 eggs

½ cups freshly grated parmagiano cheese

½ teaspoon sugar

salt ,black pepper to taste

2/3 pound 85 % lean ground beef

2/3 pound ground veal – You can eliminate the veal and just add more pork and beef to equal

2/3 pound ground pork

2 tablespoons olive oil

hand full of golden rasins covered and soaked in marsala wine

hand ful of pigoli nuts toasted

1/2 lb of mozzerella cheese-cut into very small cubes

your favorite tomatoe sauce- I use 3 -35oz can of italain tomatoes in making my sauce so as to handle all of the meatballs.

and a deep fryer

Directions

First cook your favorite tomatoe sauce before you make the meatballs--

take all of the above ingredients except the mozzerella cheese- and bread crumbs

including the marsala wine that is soaking the rasins' mix all the above in a large bowl mix well --then slowly add the bread crumbs till you get a firm but not dry meatball then form your meatballs( size is up to you ) .as you are forming each meatball to your desired size -push your finger down the center of the ball ,and insert the mozzerella cubed cheese and close the top and reshape

.When complete -

I deep fry the meatballs in a deep fryer for about 2 mins for each patch and then put them on paper towels- the reason I do this is because you get a quick seal ,and in turn hardly any of the frying fat that you would get by frying them in a pan. when all is done put them in your tomaoeo sauce and cook for about a 1/2 hour longer - serve wiith your favorite pasta - also the left over meatballs and sauce freeze very well

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Comments

bethe 4 months, 3 weeks ago said:
Had me solid until the raisins
But each to his own

jjals 4 months, 3 weeks ago said:
You can leave the raisns out - still will be tasty -John

victoriaregina 4 months, 3 weeks ago said:
Me too no raisins in this. But ^5

juels 4 months ago said:
This definitely sounds authentic! I love all the ingredients here, including the raisins, LOL. I think they'll add a nice touch of flavor. Will be sure to try this out next time I make meatballs, thanks!

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