Very Soft Meatball Mixture
Meatballs are a classic of Italian cuisine, loved by adults and children alike. They are versatile and can be prepared with a wide variety of ingredients: minced meat, fish, vegetables, legumes, and cheeses.
The recipe I am proposing today is for a very soft meatball mixture that will literally melt in your mouth. The basic mixture is simple to prepare and can be personalized with spices, aromatic herbs, and seasonings.
The presence of potato starch plays a crucial role in binding the ingredients, ensuring a perfect consistency. This mixture, once rested, transforms into succulent meatballs known for their tenderness and enveloping taste.
And speaking of meatballs, you might be interested
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 20 meatballs
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz ground pork
- 11 oz ground veal
- 2 eggs
- 3.5 oz grated Parmesan cheese
- 3 slices sandwich bread
- 1 cup milk
- 1 clove garlic
- 1 bunch parsley
- 1 tablespoon potato starch
- to taste salt
Tools
- Bowls
- Plastic wrap
Steps
Let’s start by cutting the sandwich bread into pieces and placing them in a bowl. Pour the milk over the bread and let it soak until the bread absorbs all the liquid,
In a large bowl, place the ground pork and veal
Add the eggs, potato starch, and grated Parmesan cheese
Squeeze the sandwich bread and add it to the meat mixture.
Add the minced garlic clove and chopped parsley to the mixture and knead until the ingredients are well combined
Let the mixture rest in the refrigerator for at least 30 minutes. This will help the ingredients to bind better and make the meatballs tastier
Our very soft meatball mixture is ready!
Form balls and cook according to the chosen recipe.
You might be interested in Comfort food: 10 recipes that warm the heart
Storage and tips …
Store in the fridge
Consume within 2 days after cooking.
Follow me on INSTAGRAM, FACEBOOK or on YOUTUBE for more recipes or videos.
To return to the Home click HERE
FAQ (Questions and Answers)
Can I freeze this mixture?
To freeze, I recommend forming meatballs, placing them on a tray, and putting them in the freezer for at least 4 hours. After this time, place them in a bag. This will prevent them from sticking together.
