Sunday, August 29, 2010

Meatballs 101

Basic Meatball Recipe

1 lb. Turkey Meat (or substitute lean meat)
1 egg
2/3 cup of bread crumbs (plain or seasoned)
2-4 cloves of garlic chopped fine
¼ cup to 1/3 cup of chopped flat leaf parsley (Italian Parsley)
Salt and pepper to taste (2 tsp salt and 1 tsp pepper approx)
1/3 to ½ cup of grated Romano cheese

Add all ingredients to a large bowl and mix but don’t overwork the mixture as it can make the meatballs less tender. I like to put a small amount of the mixture in the microwave for 1 minute or fry in olive oil to taste for seasonings at this point. Adjust if necessary.
cooks note: If it seems a bit dry, you can add a little milk to moisten the mixture.. but not too much. An alternative to the bread crumbs is just some sliced bread soaked in milk and then squeezed to get the excess milk out. Crumble into mixture in place of dried bread crumbs.

I like to scoop out with an ice cream scoop to keep them of equal size and then round them out in my hands. Makes about 15 or so.

You can either fry in a skillet with olive oil till browned or cook on a parchment lined cookie sheet for approx 30 minutes at 375 degrees till browned. Then drop them into the sauce so they absorb the wonderful tomato flavor. Don’t stir too much as the meatballs could break apart. Simmer on low heat for 20 minutes or so until they are done.

NOTE: This is a basic recipe. You can add lots of different things to this like hot pepper seeds, different meat combination, etc.

It's easy to double or triple this recipe for a crowd. You can keep the meatballs in cooked form (before adding them into the sauce) in the freezer if you want to prepare extra and have for another time.

Try them and you will never eat store bought meatballs again. They are just so much better made with love at home.

1 comment:

  1. Deb wrote:
    "Absolutely delicious...... Sorry I didn't get to you sooner. I followed your recipe step by step and have to tell you that it was the best I ever made. I think you have a book in the making. Your recipes are the best; thanks Theresa!"