Basic Italian Meatballs
Simple and basic
Ingredients
| 1 | pound |
ground beef
choose good quality beef (ground sirloin is good) but not too lean |
|
| 3 | x |
eggs
large |
* |
| 1 | cup |
Parmesan cheese
|
|
| ½ | x |
onions
finely chopped, medium (you pick the size, according to taste) |
* |
| 1 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 2 ½ | cup |
bread crumbs
made from dried white bread, ground in food processor |
|
| 3 | tablespoons |
basil
fresh, washed, dried and chopped |
|
| 2 | tablespoons |
italian parsley
fresh, washed, dried, chopped (curly parsley will do, too) |
|
| 2 | teaspoon |
garlic powder
mince 2 or 3 fresh cloves if you have them |
|
| 1 | pound |
ground pork
buy the pork already ground (not lean) |
Directions
Mix all the ingredients, except the olive oil, in a bowl. Mix well, using your (clean) hands at the end. Let the mixture stand at room temperature for about 5 minutes. Heat the olive oil in a skillet over medium heat. Then, fill the palm of your hand with a mound of the mixture. Form into a ball and add to the hot oil. Make a dozen meatballs but don't cook them all together. Cook enough so that they are not crowded in the skillet. As they finish browning, put them on a paper towel to drain. If you are making them in advance, chill (and then they can be frozen if you want). Otherwise, cook them in bottled or homemade pasta (tomato) sauce on low heat for about 30 minutes. The sauce should be hot. If you don't have sauce, heat in a 350℉ (180℃) preheated oven for 30 minutes.
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Nutrition Facts
Serving Size 341g (12.0 oz)
gino
I think they will be very tasty, and much better than the ones i have been making. Thank you very much.
about 2 years ago