These meatballs are my personal version of a dish that everyone loves as soon as they taste it. I have always preferred to keep it as a secret recipe, but in the end, I think it would be selfish not to share it with you. So, from today, you can also prepare them and make them a success in the kitchen!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 293.26 (Kcal)
- Carbohydrates 11.40 (g) of which sugars 0.82 (g)
- Proteins 13.97 (g)
- Fat 21.03 (g) of which saturated 7.83 (g)of which unsaturated 12.27 (g)
- Fibers 0.67 (g)
- Sodium 953.97 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Meatballs
- 1.1 lbs mixed ground meat (beef and pork)
- 1 cup breadcrumbs (coarse)
- 3 tbsps Grana Padano DOP
- 3 eggs
- 1 bunch chopped parsley
- 1 pinch oregano
- 3 leaves mint
- 1/4 onion
- 1 clove garlic
- to taste salt
- to taste black pepper
- to taste vegetable oil
Tools
- Pan
- Bowl
Meatball Preparation
To prepare the meatballs, start by finely chopping all the fresh herbs (such as parsley, garlic, onion, or others as per the recipe) and set them aside.
In a large bowl, lightly beat two eggs with a pinch of salt and pepper. Add half of the required amount of breadcrumbs along with the grated cheese and mix thoroughly.
Now add the ground meat and the chopped herbs, then mix everything until you obtain a homogeneous mixture. The dough should be soft, almost mushy: in this case, gradually add more breadcrumbs until you reach a soft but workable consistency that holds its shape well.
Note:
– If the dough is still too soft, add a bit more breadcrumbs.
– If it turns out too dry or compact, add another egg.
At this point, form the meatballs with your hands, in the size you prefer. Be careful not to make them too large to avoid the center remaining raw during cooking.
Once all the meatballs are formed, place a pan on the stove and add some vegetable oil. Heat the oil, then gently place the meatballs in the pan. As soon as they start to sizzle, lower the heat to medium-low. Let them cook slowly, turning the meatballs occasionally until they acquire a nice, even brown color.
Tips
These meatballs can be enjoyed in different ways, depending on your taste. You can enjoy them simply fried, or prepare them in richer variations like sweet and sour meatballs or with sauce.
Alternatively, they are also great baked or roasted. In the latter case, we recommend flattening the dough instead of forming balls to achieve more even cooking.
Other Recipes:
Tuna and Zucchini Meatballs
Fettuccine with Spicy White Ragù
Cocoa Plumcake with Egg Whites
