Lemon Pudding Cake
June 24, 2008
10 Meatball Manifestos
Buy meat with some fat
Don’t add a load of breadcrumbs
Wet your hands when forming the balls
Taste and cook before you make a batch
Be gentle when browning so they keep their lovely shape
All meat in meatballs doesn’t have to be ground
Make them whatever size suits you; just adjust the cooking time
Onions almost always make them taste great
When making a large batch, get kitchen minions to help
Have a Ball!
June 24, 2008
Italian American Meatballs
Meatballs served with spaghetti is really an American dish. These are made with two kinds of meat: pork and beef. Some meatballs are made with veal, pork and beef; use any meat combination you like.
A Classic Italian American Favorite
Ingredients:
1/2 lb ground beef
1/2 lb ground pork
1/4 cup grated Parmesan cheese
1 small onion, chopped
1 egg
1/3 cup plain breadcrumbs
1/4 cup finely chopped parsley
Salt and Pepper to taste
Butter or olive oil to cook meatballs
Great meatballs start with the very best ingredients
1. In a large bowl, mix all ingredients except butter or olive oil. Grab of small ball of meat with wet hands and roll between palms to form a ball of your desired size, about 2 inches round is a pretty good size.
2. In a skillet, heat butter or olive oil over medium-high heat. Add meatballs in batches, leaving space in between the meatballs so they brown and don’t steam.
3. Brown meatballs on all sides, about 2- to 3 minutes on each side; carefully turn with tongs or a large spoon. Continue cooking until browned all over, about 10 minutes. Place meatballs on a plate until ready to serve with sauce. You can brown the meatballs and then finish them by simmering them in tomato sauce.
Serve with spaghetti and tomato sauce and grated Parmesan cheese if desired.
Yield: Makes 10-12 meatballs or serves 4 as a main course.
