GET THE STEP-BY-STEP TUTORIALS FOR MEATBALLS & SAUCE
Yes, maybe you have to be ready to lose at your very first attempt. But
I just said: "Maybe". ;-)
You may be a better cook than I am, and get your best Italian meatballs right away, and win, win, win. What ever your cooking skills are, if I finally made my best meatballs surely you can too!
So lesson learned, I'm passing you my authentic,
winning Italian meatballs recipe, from my trials and errors game.
INGREDIENTS FOR THE MEATBALLS
To make a good mixture and end-up with roughly 12/13 Italian
meatballs you'll need:
- 8 oz. (225g) ground
- 8 oz. (225g) ground
- 4 slices of sandwich
bread or 3 oz. (85g) fresh breadcrumbs
- ½ cup (118ml) of milk
- 1 tbsp (15ml) of frying oil
- 2 tbsp (30g)
- 2 tbsp (30g) of parsley
- 1 egg
- 1 garlic clove
- salt & pepper
Begin by breaking the bread in small bits inside a bowl and then soak it with the milk.
Remove the leaves of parsley
from the stems and put them on a cutting board to be finely minced together with the garlic clove. I
prefer my “mezzaluna” (half-moon) knife to do this task,
because swinging up and down makes whole easy and
TIME TO DIVE YOUR HANDS IN
In a bowl add all the ingredients, minced meats, parsley and garlic, egg, cheese, soaked bread, salt and pepper.
I belong to those, who likes
to work with their bare hands in the kitchen. And if there's one recipe
in which you have to throw your hands in that's Italian meatballs.
Of course, you can still opt to mash all with a fork if you
like. But even though, soon or late you still have to make the round shape with
your hands or at least you have a mould. You need to end up with something
very similar to a smooth and compact compound just like one giant
Taking about 3 tbsp
(45g) of meat from the mixture, I start rolling within the palms of
my hands until I get a good round shape. I like to make medium
meatballs so not too big, not too small. I make about 12/13
meatballs ready to be lightly fried in a pan.
I prefer to make them this way, so most of grease from the
meat is discarded in the frying pan. But you can avoid to fry them and plunge them directly in the tomato sauce.
Pour in a frying pan
about 1 tbsp (15ml) of oil and arrange all the meatballs
around. Fry them until lightly brown, then turn off the heat and keep all aside.