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Use the printer button in your browser to print this recipe. ITALIAN meatballs Ingredients
2. When well mixed, form into palm sized meatballs and place in another bowl. 3. Heat olive oil over medium heat in a large frying pan. 4. When hot, add about 8 or 9 meatballs and let cook with lid mostly covered for about 4 minutes. 5. When they have browned on the bottom, give them a turn. If when you turn them and part of the meatball comes off and is stuck to the pan, you did not wait long enough. 6. Turn them occasionally until they are cooked fully. (Cut one open to make sure there is no pink). Since it's not a full meatball anymore, I guess you'll have to just eat it.... what a shame right? 7. Place finished meatballs on a plate layered with a few paper towels to absorb extra grease. 8. When batch is
done, store in a tight container and place extra meatballs in the freezer
for later. TIP #2: White breadcrumbs work best, not whole wheat which will create a slightly tougher/more dense meatball. TIP #3: Add more olive oil as needed. Do not let it turn into a burnt mess. TIP #4:
When finished do not pour the hot grease down the sink. Instead, pour
in a can and place in the refrigerator to harden. Once hard toss the
whole can out. |
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