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This
recipe is one given to me by my Sicilian mother in law. My husband
loves these meatballs! Although I try not to eat fried foods often,
I have to admit, there is nothing like meatballs cooked in a frying
pan. If looking for a meatless version, try my meatless
meatballs recipe. |
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Serves: 20 or so
meatballs (depends on size) |
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Ingredients |
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Italian Name |
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2 lbs organic or all natural beef (or bison) |
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carni bovine |
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4 Eggs |
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ouve |
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1 Cup breadcrumbs |
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pangrattato |
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5 Tablespoons romano cheese (or
parmesan) |
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formaggio romano |
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3 Tablespoons basil (dried
or fresh) |
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basilico |
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2-3 garlic
cloves diced |
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aglio |
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2 teaspoons of salt and pepper |
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sale e pepe |
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1/4 cup or 3 Tablespoons olive oil
for frying |
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olio d'oliva |
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Instructions |
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| 1. |
In a
large bowl, mix everything together (Except the Olive Oil) |
| 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. |
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TIP #1:
If you are making pasta
sauce at the same time, you can undercook the meatballs
just a little. Then finish cooking them directly in the sauce
for about an hour. |
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TIP #2:
White breadcrumbs work best, not whole wheat which will create
a slightly tougher/more dense meatball. |
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TIP #3:
Add more olive oil as needed. Do not let it turn into a burnt
mess. |
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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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TIP #5: Try
using bison meat if you have it. Fresh meat is best. If you
have a meat
grinder handy, try using that to grind your meat, then
use it for meatballs and freeze the rest. |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2010. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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