Meatballs
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
2 eggs, lightly beaten
1 cup onions, diced
2 garlic cloves, minced
2 cups diced Italian bread (or any other white bread you happen to have on hand)
Whole milk- enough to wet bread, squeeze out excess
1/2 cup Parmegiano Reggiano, ground into small flakes
3 tbs fresh parsley, chopped
1 tbs salt
1 tbs pepper
Eggs and browning keep the meatballs together, milky bread and crumbs keep them moist. The sauce you make can be a very basic red sauce, a marinara that you will need to cook a little longer than usual to cook the grease from the meatball off.
Preparation:
Mix everything in a big bowl. As you mix, you may want to hit it again with a little more parmesan or milky bread crumbs or any other ingredient that it needs a little more of. Go with your eyes and your nose.
The size of the meatball totally depends on personal preference, but 2 inches in diameter could work. Try not to over massage the meatball when forming it. As soon as it is shaped, set it aside and go to the next one.
Optional: As you form your meatballs, put them in one layer on a tray. Before you brown them, put the tray in the fridge for a half hour or so. The cold will firm them up and make them a little easier to handle as you put them in the frying pan. This step won't change the taste; just make you feel a little more comfortable.
Get your big Teflon® coated frying pan out. Since it's Teflon® coated, you don't need any oil on the surface. Put as many meatballs as you can fit that still gives you room to turn them over to brown. The idea here is to end up with a meatball that is browned on all sides, but not cooked through. Browning burns some of the grease off the meatball before you add it to the sauce, so you don't have a greasy sauce. It also gives a nice texture to the meatball.
When your sauce is warm, gently stir the meatballs in, put the temperature on low, and keep the lid off. When the sauce is the right consistency, the meatballs will be ready.
Keep checking the blog to see Tony's Recipe of the Month. Did you try this recipe? Let us know what you thought of it or if you have questions for the chef, post them below!
The size of the meatball totally depends on personal preference, but 2 inches in diameter could work. Try not to over massage the meatball when forming it. As soon as it is shaped, set it aside and go to the next one.
Optional: As you form your meatballs, put them in one layer on a tray. Before you brown them, put the tray in the fridge for a half hour or so. The cold will firm them up and make them a little easier to handle as you put them in the frying pan. This step won't change the taste; just make you feel a little more comfortable.
Get your big Teflon® coated frying pan out. Since it's Teflon® coated, you don't need any oil on the surface. Put as many meatballs as you can fit that still gives you room to turn them over to brown. The idea here is to end up with a meatball that is browned on all sides, but not cooked through. Browning burns some of the grease off the meatball before you add it to the sauce, so you don't have a greasy sauce. It also gives a nice texture to the meatball.
When your sauce is warm, gently stir the meatballs in, put the temperature on low, and keep the lid off. When the sauce is the right consistency, the meatballs will be ready.
Keep checking the blog to see Tony's Recipe of the Month. Did you try this recipe? Let us know what you thought of it or if you have questions for the chef, post them below!
Hi Tony, thanks for recommending cookware with Teflon® nonstick coatings while making your meatball recipe! I represent DuPont and it's always a pleasure to see people recommending our products in their recipes.
ReplyDeleteFor more great recipes and tips for your cookware with Teflon® nonstick coatings, visit:http://www2.dupont.com/Teflon/en_US/carefree_cooking_magazine/index.html and
http://www.pinterest.com/TeflonBrand! Also, feel free to check out our Facebook (https://www.facebook.com/teflonbrand) and Twitter (https://twitter.com/teflonbrand) pages.
Thanks!
Cheers, Nellie