Ralph's Authentic Meat Balls, The way Mom made them! Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. Lean ground turkey or veal
1 lb. Lean ground beef.
2 Whole eggs.
1/2 bar of butter, cut into small wedges.
1/3 c. Olive oil.
1/2 c. Bread crumbs.
1/3 c. Grated Parmesan cheese.
1 c. Dried old Italian or white bread...pulled apart.
2 T. Finely chopped parsley.
2 T. Finely chopped oregano.
1 Sprig of parsley.
2 Large cloves of garlic.
1/2 c. Red wine for ingredients, and 1/2 c. to drink. Pepper and salt to taste.
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Directions: |
Directions:Prep:
Moisten bread cubes...squeeze out excess water.
Mix all ingredients thoroughly by hand...start with meats and eggs and add each ingredient one at a time... If too moist then add more bread crumbs. If too dry and more red wine. Should be held together nicely...not loose!
Roll out mixture into balls in palm of hand...about 2 inches in size each.
Place small wedge of butter in center of meat ball.
Set aside.
Put olive oil in skillet..medium heat.
Put sprig of parsley and pressed garlic in to skillet...do not chop garlic.
Simmer garlic and parsley sprig until garlic starts to turn golden brown.
Remove garlic and parsley sprig and discard.
Place meatballs in skillet...make sure oil is hot and keep on medium heat while cooking.
Cook for approximate two minutes on each side...only want to sear meat on both sides, Will cook in your gravy later.
DON'T OVER COOK MEAT BALLS. Should be soft to touch. Remember that meat balls will continue to cook when you place them in gravy to simmer for one hour!
Remove from oil and let drain on paper towels.
All the little bits of meat in skillet should be added to gravy......fantastic!
Enjoy.... |
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Number Of
Servings: |
Number Of
Servings:20 meat balls |
Preparation
Time: |
Preparation
Time:35 minutes. |
Personal
Notes: |
Personal
Notes: I remember mom making these meat balls and leaving one in the skillet, till fully cooked, then spreading a little gravy over it for me to enjoy!
Now I still do it, but also add a fully cooked sausage.
Use this recipe to make meat balls for your Italian sauce. Add partially cooked meat balls to simmering sauce for at least one hour. THE KEY IS NOT TO OVERCOOK MEATBALLS WHEN SEARING THEM!
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