Meatballs
Directions
- 1Start with 2 lbs of ground beef (85-90% fat content is fine).
- 2Add two eggs.
- 3Add about 3/4 cup of Italian seasoned breadcrumbs.
- 4Add a big handful of chopped flat and curly parsley.
- 5Add two to three big dollops of garlic.
- 6Add one cup to one and a quarter cups of Parmesan cheese.
- 7Add one and a half teaspoons of salt.
- 8Add about one teaspoon of pepper.
- 9Add about two tablespoons of dried oregano.
- 10Add about a quarter cup of milk.
- 11Puree about 3/4 of an onion in a blender and add it to the mixture.
- 12Mix all ingredients together until well combined and moist.
- 13Form meatballs, slightly larger than a golf ball.
- 14Pour about a half-inch of non-extra virgin olive oil into a pan for flash frying.
- 15Prepare a plate with paper towels to soak up excess oil.
- 16Flash fry the meatballs quickly, just enough to brown them slightly on all sides without cooking them through.
- 17Add the flash-fried meatballs to your sauce.
- 18Let the meatballs cook in the sauce for about an hour.
Ingredients
- 2 lbs ground beef
- 2 eggs
- 0.75 cup Italian seasoned breadcrumbs
- 1 big handful chopped flat and curly parsley
- 2 to 3 big dollops garlic
- 1 cup to 1.25 cups Parmesan cheese
- 1.5 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons dried oregano
- 0.25 cup milk
- 0.75 of a whole onion (approximately) pureed onions
- 0.5 inch depth in pan olive oil for flash frying
Equipment
blenderpanplatepaper towels
Tips
- Using 85-90% fat ground beef works to your advantage for moist meatballs.
- Using Italian seasoned breadcrumbs helps meatballs stay moist.
- Puree onions for a more dispersed and savory flavor.
- Flash frying the meatballs before adding them to the sauce prevents them from falling apart.
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