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§ 2
lbs of ground beef—not less than 10% lean
§ 4
cloves of fresh garlic, minced
(I really prefer more like 6 or even eight—but don’t tell my
REAL Italian friends.)
§4
medium eggs
§½
cup chopped parsley
§Sea
Salt & Fresh Ground Pepper to taste (about a teaspoon of
each)
§2
cups of old stale bread, soaked in water
§1
cup of pine nuts (optional)
§1
cup of grated parmesan or pecorino cheese (optional)
§About
2 cups of Italian seasoned break crumbs for rolling finished
meatballs in before baking
§Egg
wash as needed for coating finished meatballs before rolling
in the bread crumbs. |
1. Put the meat in a large mixing bowl.
2. Add the garlic, eggs, parsley, salt
& pepper, pine nuts, & parmesan cheese and mix well. I do it
with my hands. If you use a mixer, be careful not to
over mix. The meat can become stringy and tough.
3. Squeeze the liquid out the bread and
add to the meat. Mix evenly into the meat.
4.
Shape the meat into medium size
balls (somewhat larger than golf balls—the size is really up
to your preference).
5.
Coat each ball with the egg
wash and then coat each one with the bread crumbs.
6.
Put is a baking dish side by
side, just touching each other.
7.
Bake at 375 for about 20-30
minutes. If you plan to add them to a marinara sauce, you
can slightly undercook them and they will finish off and
soften as they simmer in the sauce.
TIPS:
If you plan a meal with the meatballs, you can make these a
day or two ahead so dinner night seems easy!
Make extra—for two
reasons. At my house, 10% of the meatballs never make it to
the dinner table—they are eaten “en route” by the “testers.”
Also, make extra and freeze them—you get future meals from
the same effort!
NOW MANGA!
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