| Meatballs |
|
| Yield: Portions |
| Ingredients |
Amounts |
|
Onion, dice |
3 ea. |
| Garlic clove, mince |
3 ea. |
| Olive Oil |
4 cup |
| Bread, Italian loaf, stale |
1 ea. |
| Beef, ground |
3 lb. |
| Egg |
2 ea. |
| Italian spice mix, dried |
to taste |
| Salt |
to taste |
| Pepper |
to taste |
| Pine nuts (optional) |
1/2 cup |
| Water |
as needed |
| |
|
| Method |
- Use a small amount of olive oil to coat the pan. Sauté diced onions and minced garlic, until golden brown. Let cool.
- In cool bowl of water, shred the bread just small enough to fit in bowl to soak up water. When fully saturated, squeeze water out and rip bread into dime size pieces and put in large mixing bowl.
- If using the optional pine nuts, toast them lightly on stove or in 350°F oven.
- Add rest of ingredients to bowl and mix by hand to just incorporate. Do not over mix.
- Form meatball into 1 ½ inch round balls.
- Heat frying pan with oil, just high enough to fit a few meatballs in at a time and so oil covers ½ the height of the ball.
- Fry meatballs on one side until dark brown and crispy, then turn over to brown the other side. Avoid turning meatballs more than once.
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