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Sify Home > Food > Nonvegrecipes > Category > Starters and accompaniments > Italian-American Meatballs
Italian-American Meatballs
By : Tania BhattacharjeeCategory : Redmeat, American, Starters and accompaniments
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Grate the bread or pulse into crumbs in a food processor.
- In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.
- In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined.
- Season the meat mixture with pepper.
- Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs).
- Refrigerate for at least 1 hour or up to 24 hours.
- Heat half the oil in a large nonstick skillet over medium-high heat.
- Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes.
- Transfer the meatballs to a plate.
- Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
- Drain and wipe out the skillet again.
- Return all the meatballs to the skillet and pour in the marinara sauce.
- Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes.
- The cheese in the meatballs will start to melt when the meatballs are ready.
- Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches.
- If serving with spaghetti, toss with 1/3 of the sauce.
- These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.
Ingredients:
2 - slices white sandwich bread, stale
1/2 pound - ground pork
1/2 pound - ground veal
1/2 pound - ground beef chuck
1/2 cup plus 2 tbsp - grated parmesan
1/4 cup - chopped flat-leaf parsley
2 tsp - kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 - cloves garlic, minced
1 - large egg, beaten
Freshly ground black pepper
1/3 cup - olive oil, divided
Quick marinara sauce
2 - slices white sandwich bread, stale
1/2 pound - ground pork
1/2 pound - ground veal
1/2 pound - ground beef chuck
1/2 cup plus 2 tbsp - grated parmesan
1/4 cup - chopped flat-leaf parsley
2 tsp - kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 - cloves garlic, minced
1 - large egg, beaten
Freshly ground black pepper
1/3 cup - olive oil, divided
Quick marinara sauce
Serving suggestions: 1 pound cooked spaghetti or linquini
RECIPES BY TANIA BHATTACHARJEE
