Meatballs (Same Day)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 1 x Fresh Basil leaves***
- 1/2 c Parmesan cheese; grated
- 3 ea While, smilin' eggs
- 1 x Salt and pepper to taste
- 3 tablespoons olive oil
- 4 ea To 6 garlic cloves*
- Rose
- 1 lb Ground chuck
- Water
- Tomato sauce
- 1 1/2 c Bread crumbs*
- 1 lb Ground pork
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- * Or enough to hold the mixture together. Try to use leftover French or Italian bread, and whole wheat crumbs work well also. ** Chopped very fine *** If you have them on hand (GrandMa Rose always adds fresh basil) YIELD: 15-18 medium meatballs, or 40-45 tiny meatballs. Combine all the ingredients in a large bowl. Toss gently with your hands until the meat has become thoroughly blended with all the seasonings. The mixture should be farily moist. 2. To form the meatballs, wet your hands in a small bowl of lukewarm water and then pick up about 1/3 cup of the meatball mixture. Roll it in the palm of your hands to form a smooth ball about 1 inch in diameter. 3. Drop the meatballs directly into your basic tomato sauce recipe. Or, if you prefer a crusty meatball, fry in approximately 3 tablespoons of olive oil on med heat for about 5 min, turning to brown evenly. Then drop them into gently boiling tomato sauce as they are browned. Meatballs take about 20 min to cook well. (Remember to scrape the bottom of skillet and pour meat particles into sauce.)
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Grater