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Meatballs is a very popular dish in Venice Italy and this Italian meatballs recipe is pretty authentic. Exactly the way my mother makes it and you can't get any more authentic than my mother - that's my mamma and me in the photo.
I remember runningin after school and getting a whiff of the simmering meatballs. Straightaway I tried to sneak a taste only to be shooed away by my mamma withher wooden spoon. She always had a big smile on her face - she loved usenjoying her cooking.
Problem was if you didn't finish your platethen you would really hear it. I got to say though it never happenedmuch. With my mamma's cooking one plate was NEVER enough!
Myskinny husband could never get enough and boy can he eat. It was an epicbattle - my mamma trying to fatten him up and him happy for her tobring it on.
Buon appetito
Maria
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The way I like my meatballs, with a tomato sauce, was once not thatcommon here, however, now you will find tomato sauces to be extremelypopular throughout the Veneto.
If you'd like a simple tomato sauce recipe that you can adapt to meatballs, simply by leaving out the Parma ham, then check out this one.
Let's get on with the meatballs recipethen...
Ingredients
1 egg lightly beaten
2 slices Italian bread, broken into small pieces
1/2 Cup milk
2 Tblsp. finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
6 Tblsp. freshly grated Grana Padano cheese
1 pound of beef mince finely ground
1 Tblsp. olive oil
Ground black pepper
1 Tblsp. oregano
Instructions
•Soak the pieces of bread in 1/2 cup of milk for 5 minutes, thensqueeze them dry. In a large mixing bowl, combine the soaked bread, thebeaten egg and mix in the other ingredients.
•Knead the mixturewith both hands or beat with a wooden spoon – hands are better as my mamma will gladly tell you. Keep at it until all theingredients are well blended and the mixture is smooth and fluffy.
•Shape into balls about 1 and a 1/2 inches round. Lay the meatballs outon a baking tray, cover them with plastic wrap and chill for at least anhour.
•Heat 1/4 cup of olive oil in a large skillet. Fry themeatballs over a moderately high heat, keep the balls rolling all thetime and keep them round.
•In 8 − 10 minutes, the meatballs should be brown outside and show no trace of pink inside.
•Add more oil to the skillet as needed.Cook until the sauce thickens slightly.
I serve mine with a tomato based sauce but I leave the choice of sauce up to you. You can use this one if you like - leaving out the Parma ham.
Enjoy your Italian meatballs recipe
For more great Italian recipes try the search engine below.
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