Meatballs

Five Meatballs on a Plate


Meatballs or polpette are typically eaten on their own in Italy and not on top of pasta as we do here in America.  But enjoy them however you like - on spaghetti with grated cheese, on a roll with mozzarella cheese,  baked with ziti in the oven or unembellished.  These meatballs are very easy to make and can be frozen so they're ready when you are.  I like to broil the meatballs because it's significantly less messy than frying (for those of us who don't like the clean up) and since the fat drips off, they're better for you.  To print this recipe as a PDF click here.


2 eggs

3 slices white bread, crusts removed

1/2 c. water

1/4 c. minced parsley

2 T. minced garlic, about 4 cloves

1 pinch salt

4 turns of the pepper mill

1/2 c. grated Parmigiano or Grana Padano cheese

2 1/2 lbs. ground beef


Preheat the broiler.  In a large bowl, whisk the eggs.  Tear the bread into a few pieces and put the bread and water in a small bowl and swish it around.  Squeeze out the excess water and put the bread mush to the side.  Add parsley, garlic, salt, pepper and Parmigiano cheese to the eggs and stir.  Add the meat and bread mush to the egg, herb and spice mixture and mix well, but gently with your hands being careful not to work it too much.  Form into 2-inch meatballs and broil 5-7 minutes on each side using tongs to turn.  Cook until meatballs are nicely browned and cooked through.  Serve with Marinara Sauce. Makes about 20 meatballs.

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