Johns Classic Italian Meatballs
From jjals 16 years ago
- 45 minutes to make
- Serves 40
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
Ingredients
- ½ cup buttermilk shopping list
- 2 tablespoons finely chopped garlic shopping list
- ¼ cup chopped fresh Italian parsley shopping list
- 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 shopping list
- 2 eggs shopping list
- ½ cups freshly grated parmagiano cheese shopping list
- ½ teaspoon sugar shopping list
- salt ,black pepper to taste shopping list
- 2/3 pound 85 % lean ground beef shopping list
- 2/3 pound ground veal – You can eliminate the veal and just add more pork and beef to equal shopping list
- 2/3 pound ground pork shopping list
- 2 tablespoons olive oil shopping list
- hand full of golden rasins covered and soaked in marsala wine shopping list
- hand ful of pigoli nuts toasted shopping list
- 1/2 lb of mozzerella cheese-cut into very small cubes shopping list
- your favorite tomatoe sauce- I use 3 -35oz can of italain tomatoes in making my sauce so as to handle all of the meatballs. shopping list
- and a deep fryer shopping list
How to make it
- 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
People Who Like This Dish 5
- juels Clayton, NC
- victoriaregina USA, VA
- grk Houston, TX
- a1patti Salem, MA
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The Rating
Reviewed by 2 people-
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!
juels
in Clayton loved it
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me too no raisins in this. But ^5
victoriaregina
in USA loved it
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