Italian Meatballs |
Name: |
Jennifer Miller |
Base: |
JB Andrews |
Recipe: |
2
lbs lean ground beef
8 -10
slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up)
2
eggs, slightly beaten
1⁄2
teaspoon garlic powder (or to taste)
1
teaspoon italian seasoning (or to taste)
2
teaspoons parsley flakes (or to taste)
1⁄4 - 1⁄2
cup grated parmesan cheese (or Locatelli)
1 -2
teaspoon salt
1⁄4 - 1⁄2
teaspoon black pepper
olive oil (for frying) or vegetable oil (for frying)
DIRECTIONS
Mix all ingredients gently in a large bowl until well combined.
Roll meatballs 1 1/2- 1 3/4" in diameter.
Heat about 1/4" of oil over medium heat in a large frying pan.
Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs. |
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