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Award Winning Italian Meatball Recipe

Discussion in 'Food Forum' started by Caretaker, Jun 25, 2004.

  1. Caretaker

    Caretaker GO YANKEES!!!

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    From my Relative From the "Olde Country" of Italy.....

    ITALIAN MEATBALL RECIPE

    • 1 POUND GROUND BEEF
    • 2 LARGE WHOLE EGGS
    • 2 CLOVES OF GARLIC MINCED
    • 2 TABLESPOONS OF CHOPPED FLAT LEAF PARSLEY
    • 1 TEASPOON OF SALT
    • ½ TEASPOON GROUND PEPPER
    • 2 TABLESPOONS GRATED PECORINO ROMANO (PARMESAN CHEESE AS A SUBSTITUTE)
    • 4 SLICES OF WHITE OR ITALIAN BREAD DAMPENED AND CRUMBLED WITH EITHER MILK OR WATER

    WITH YOUR HANDS (PREFERABLY WASHED) THOROUGHLY MIX ALL INGREDIENTS IN LARGE MIXING BOWL. CONSISTENCY SHOULD BE THAT OF STICKY CEMENT.
    PLACE MIXTURE IN REFRIGERATOR AND LET STAND FOR AT LEAST ONE HOUR.
    ROLL CHILLED MIXTURE IN HANDS TO GOLFBALL SIZE. KEEP HANDS MOIST TO AVOID MIXTURE STICKING TO HANDS.
    TO COOK: 1. FRY ROLLED MEATBALL MIXTURE IN PRE-HEATED FRYING PAN OR SKILLET WITH VEGETABLE OIL ON A MED/HIGH HEAT UNTIL GOLDEN DARK BROWN AND CRISPY. DRAIN ON PAPER TOWEL COVERED TRAY. OR 2. BAKE ON HOT BAKING SHEET COATED WITH NON-STICK SPRAY AT 450 DEGREES FOR TEN MINUTES EACH SIDE UNTIL GOLDEN BROWN.

    Bon Appetito
    Kevin;f ;f ;f ;f
     
  2. MrsKitty

    MrsKitty

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    You have just made me hungry! ;a
     

  3. 0100010

    0100010 Millennium Member

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    Resurrecting an old thread....

    Cooking this tonight - will add the meatballs to spagetti with light sauce, garlic bread, salad and pear spears. ;f
     
  4. Glockerel

    Glockerel Got Mojo?

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    That's about the recipe I use, with only 1 variation-

    Put the meatballs, sides touching, on a baking sheet and bake them slowly in the oven. This way, when they are baking, they won't get flat sides from the frying pan cooking them unevenly. Pop them into the sauce when done.