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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Meatballs Recipe

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This recipe for Meatballs is from Mimi's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb. Ground Beef*
½ lb. Ground Pork*
½ lb. Ground Veal*
1 teas. Kosher Salt
½ teas. Black Pepper
2 Garlic cloves, Minced
2 Eggs, lightly beaten
1 c.finely grated imported Locatelli Romano or Parmigiano Reggiano (or half and half)
More cheese for serving
1½ c. plain dry Breadcrumbs
1 tbsp. fresh Parsley
1 c. Olive Oil
1 lb. Spaghetti
¼ c. fresh Basil, chopped
Directions:
Directions:
Break up the ground meat and sprinkle with salt, pepper, minced garlic, eggs, grated cheese, breadcrumbs, 1 cup water and parsley.
Mix with your hands, but don’t over mix.
Shape into 12 meatballs by gently scooping up a handful of meat and rolling it into a nice even ball; each meatball should weigh about 4 oz and be about 2 inches in diameter.
Heat olive oil and the lightly smashed garlic (if your skillet is larger than 10 inches, add more oil as you will need there to be enough to come up the sides of the meatballs).
Remove garlic once it is brown and fry meatballs until lightly brown on both sides.
Place meatballs on paper toweling to soak up excess oil.
Place meatballs in simmering sauce and simmer for approx. ½ hour. (This lets the sauce permeate the meatballs and the meat flavor infuse the sauce.
Serve over your favorite pasta.
Personal Notes:
Personal Notes:
* Fresh Market has a meatloaf mixture that has all three ground meats combined in it.

 

 

 

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