A couple of folks asked for my recipe for my Italian meat balls from another thread I started yesterday so here you are;
Classic Italian Meatballs;
1 lb each of ground pork and ground veal, 2 lbs of ground beef (I prefer 80/20)
1 medium size onion diced
4-5 cloves of garlic (to taste) minced
1 egg beaten
1 cup Pecorino Romano cheese grated (buy it fresh)
Bread crumbs (I just used the commercial kind in a tube w/Italian Seasoning)
Cup of cilantro or Italian parsley finely chopped
2 tablespoons of Worcestershire sauce (Lea & Perrins preferred)
2 tablespoons of dry white wine ( I prefer Sauvignon Blanc)
Olive Oil (maybe a three count in the mix and some for saute)
Salt & Pepper (I just eye ball to taste)
Saute the onions and garlic until wilted in a small amount of olive oil. Combine all the other ingredients into a large bowl. Add the sauted onions and garlic. Get your hands in there and mix between your fingers (kids love to do this!). Don't over work and get the mixture too mushy. I like to adjust the wetness of the mix by forming a test ball. If it's too wet just add some additional bread crumbs until the balls hold together without cracking. Make balls that are slightly larger then a golf ball (should get 18-22 each) and place on a rack.
Heat some olive oil in a non-stick pan and brown off the balls but don't try to cook them through. Return to the rack. You really have 3 options after that. You can freeze them like they are after cooling by shrink wrapping, or you can place them in a 350 deg oven for about 25 minutes and cook through or you can smoke them after browning. My recent attempt had them done in a 275 deg smoker after about an hour. If you freeze them semi-cooked cooked, after thawing submerge them in a marinara sauce and heat for about 30 minutes to cook through and serve with your favorite pasta.
Enjoy your meatballs !!!
Classic Italian Meatballs;
1 lb each of ground pork and ground veal, 2 lbs of ground beef (I prefer 80/20)
1 medium size onion diced
4-5 cloves of garlic (to taste) minced
1 egg beaten
1 cup Pecorino Romano cheese grated (buy it fresh)
Bread crumbs (I just used the commercial kind in a tube w/Italian Seasoning)
Cup of cilantro or Italian parsley finely chopped
2 tablespoons of Worcestershire sauce (Lea & Perrins preferred)
2 tablespoons of dry white wine ( I prefer Sauvignon Blanc)
Olive Oil (maybe a three count in the mix and some for saute)
Salt & Pepper (I just eye ball to taste)
Saute the onions and garlic until wilted in a small amount of olive oil. Combine all the other ingredients into a large bowl. Add the sauted onions and garlic. Get your hands in there and mix between your fingers (kids love to do this!). Don't over work and get the mixture too mushy. I like to adjust the wetness of the mix by forming a test ball. If it's too wet just add some additional bread crumbs until the balls hold together without cracking. Make balls that are slightly larger then a golf ball (should get 18-22 each) and place on a rack.
Heat some olive oil in a non-stick pan and brown off the balls but don't try to cook them through. Return to the rack. You really have 3 options after that. You can freeze them like they are after cooling by shrink wrapping, or you can place them in a 350 deg oven for about 25 minutes and cook through or you can smoke them after browning. My recent attempt had them done in a 275 deg smoker after about an hour. If you freeze them semi-cooked cooked, after thawing submerge them in a marinara sauce and heat for about 30 minutes to cook through and serve with your favorite pasta.
Enjoy your meatballs !!!
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