Soft and juicy fried meatballs are raining down on our plates. But we don’t want them dry and tasteless, they must be flavorful, appetizing, and retain their natural softness.
Nothing simpler for a main course that will please everyone in the family, both adults and children. Serve the fried meatballs with a side of fresh salad seasoned with balsamic vinegar or tender spring peas sautéed in a pan, or with a light eggplant caponata.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 14 oz ground beef (or mixed beef/pork)
- 2 oz stale bread (grated)
- 1.7 oz milk (can be replaced with water)
- 1 egg
- 3 tablespoons grated Parmesan cheese
- 1 clove garlic
- Half bunch chopped parsley
- 1/2 teaspoon fine salt
- as needed ground black pepper – sweet paprika – olive oil (paprika is optional)
- as needed peanut oil (for frying)
Steps
Coarsely grate the stale bread and soak it with the milk. Let it soften and then squeeze it well using a sieve.
In a bowl, place the ground meat, add the squeezed bread, chopped garlic and parsley, and all the other ingredients. Also add a scant tablespoon of olive oil and adjust with salt until the desired flavor is reached.
Directly in the bowl, mix the ingredients by hand until the mixture is compact and homogeneous, then let it rest for 15 minutes.
To make 22 medium meatballs, use a coffee teaspoon to scoop the meat. Then shape the balls and fry them in plenty of oil for about 2 minutes.
Alternatively, if you want to make 12 larger meatballs, use a tablespoon to scoop the right amount of the mixture.Fry the meatballs until they become golden brown. Drain them from the oil using a spider strainer and finally place them on a paper towel to remove excess grease.
