Meatballs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Slices white bread, crusts discarded, torn into small pieces
½ C buttermilk
1 lb ground meat (beef, pork or a combination of each)
½ C freshly grated parmesan cheese
2 T finely minced parsley
1 large egg yolk
1 tsp finely minced garlic
¾ tsp salt
ground black pepper
Vegetable oil for browning.
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Directions: |
Directions:Combine bread and buttermilk in a small bowl and let sit for several minutes then mash the mixture with a fork until it is somewhat smooth paste. Place ground meat, cheese, parsley, egg yolk, garlic, salt, and pepper in a medium bowl. Add bread mixture and combine until evenly mixed. Lightly form the meatballs into balls the size of a walnut (approximately 1 ½ inches in diameter). Pour vegetable oil into a sauté pan to a depth of ¼ inch. Turn flame to medium-high. When the oil is hot add meatballs in a single layer, leaving space between them to turn them over with a spatula until they are nicely browned on all sides. Keep the heat regulated so that the oil stays hot but not smoking. Remove bits of meat from the oil to keep it clear.
Transfer cooked meatballs to a plate lined with paper towels and set aside. |
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Personal
Notes: |
Personal
Notes: This recipe is a family favorite and I’ve never found one I like better so I am sharing it here. These meatballs are light, not dense, and very moist. They are good served on their own or with a red sauce. You can make them a day or two ahead and add them to the Gravy to warm them up just before serving. One recipe serves 4-6, but you’ll probably want at least 2?!
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