Beef Meatballs
Hot, cold, small or large, they always delight everyone!
Italian tradition wants them made of beef, with lots of Parmesan cheese and the ever-present nutmeg. Fried or with tomato sauce, it’s always a blast when meatballs come to the table. We assure you, however, that they never arrive on the same plate as spaghetti! It’s a legend! With their sauce you can season pasta, which is certainly excellent, and then meatballs are served as a main course, with a side dish!
Tips Cold in a sandwich are simply fantastic!
Beef Meatballs
One, two, three...never enough
Ingredients
- 450 gr minced beef not too lean meat
- 1 egg
- 1 glass whole milk
- 2 slices soft bread (just the crumb) softened in milk
- 40 gr Parmigiano cheese grated
- 2 tbsp Parsley finely cut
- 1/2 tsp nutmeg grated
- salt, black pepper
- breadcrumb
- peanut oil for frying
Instructions
- In a large bowl pour the meat, Parmesan cheese, softened bread, egg, parsley and garlic, nutmeg to your taste, salt and pepper. Start mixing with a fork and then with your hands to blend the ingredients well. Make this a quick operation so you don't heat the meat with your hands. The consistency should be soft and not too compact, if needed add a few tablespoons of milk.
- Create patties of the size you prefer, as equal to each other as possible, for even cooking.
- Heat plenty of peanut oil in a large frying pan and fry the meatballs in it a few at a time, turning them so they brown evenly. As they are ready, lay the fried meatballs on absorbent kitchen paper. Serve immediately or room temperature, meatballs are still wonderful.
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