Can you find a universal recipe to make meatballs? I don’t think so! Every family has its own magic combination of ingredients. Follow this recipe and yours too will be amazing.
HOW DO YOU MAKE SIMPLE?
The simplest and the most delicious require only a few ingredients but have plenty of flavor. To make them, I always mix the same ingredients: ground beef, herbs, a little cooked ham and Parma ham, eggs, and breadcrumbs.
You may mix different types of meat, and then stir in some cheese, Parmigiano Reggiano for instance, along with an egg, the “binding agent,” which helps all the other ingredients stick together.
WHAT CAN YOU REPLACE BREADCRUMBS WITH?
I usually add a few breadcrumbs to the mixture, but if you don’t have any, or you fancy something different, you may add some crushed crackers. Add a mashed, boiled potato for fluffier and more delicate meatballs.
HOW MANY EGGS SHOULD I USE?
I usually add 2 egg for 2 lbs (1 kilo) of ground beef. More eggs will make the meatballs more compact.
WHAT KIND OF OIL?
You must definitely use good oil which can withstand high temperatures. In Italy, olive oil, or even extra virgin olive oil, is preferred because of its high smoke point. Peanut oil can replace olive oil.
HOW LONG DO YOU HAVE TO BROWN MEATBALLS BEFORE LETTING THEM FINISH IN THE SAUCE?
Cook each side of the meatballs for about 5-6 minutes to ensure they are thoroughly browned and cooked through.
CAN I COOK RAW MEATBALLS IN THE SAUCE?
Well, you should not throw raw meatballs into the sauce because they tend to fall apart and won’t be crispy.
HOW LONG DO YOU HAVE TO COOK them IN SAUCE?
Use a high-quality tomato sauce or canned peeled tomatoes. Heat the sauce and when it is hot, add the fried meatballs. Simmer them for a few minutes and turn them gently until the sauce has clung to the meatballs. Then remove them from the heat and let them sit for a while. I usually prepare my meatballs the day before serving them.
SHOULD MEATBALLS BE SLIGHTLY PINK INSIDE?
Meatballs are usually slightly less cooked inside than outside; however, since they are made from cooked meat, they are definitely safe to eat.
WHAT CAN YOU COMBINE IT FOR A BALANCED DINNER?
I usually combine them with a green salad, some bread, or some boiled potatoes.
How to store
To store meatballs and tomatoes properly, ensure both are cooled to room temperature before refrigeration. Place the meatballs in an airtight container and store them in the fridge for up to 3-4 days. If you wish to keep them longer, freeze the meatballs in a sealed container or freezer bag.
Meatballs and Tomato
Ingredients
- 7 oz ground beef
- 4 oz parma ham
- 4 oz cooked ham
- 5 leaves fresh sage
- 3 sprigs fresh rosemary
- 2 eggs
- 3 tbsp breadcrumbs or panko
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp chili flakes
- grated nutmeg
- Salt and Pepper
Instructions
- Wash and clean the herbs: remove them from their stalks and put aside.
- Put in a food processor the herbs, the cooked ham, the Parma ham, and the breadcrumbs.
- Pulse only until mixed, then add the ground beef and the mix into a large bowl.
- Add the eggs, chili flakes, grated nutmeg and adjust with salt and pepper.
- Shape 15 meatballs the size of a golf ball with your hands.
- Roll the meatballs into the flour to coat them so that they will absorb less oil during the frying process.
- Add the olive oil to a large pan at medium heat.
- Cook the meatballs until they are brown and crispy on both sides.
- Remove the meatballs from the pan.
- In the same pan add the tomato can and let it cook for a couple minutes.
- Cook your tomato sauce; bring the sauce to a simmer and add the meatballs.
- Serve hot with crusty bread and enjoy!
Buone buone!! 😋
Buona buona
Ricetta da provare!!