I usually keep it vegetarian when we eat pasta, because pasta is hearty and satisfying enough without the heft and richness of meat. At least it keeps us carnivores satisfied for the rest of the evening. But every now and then I make these meatballs, not often though. Over the years I tweaked added and changed the ingredients and ended up with this, which is basically how most people make it, go figure. Nothing fancy or out of the ordinary, just the way comfort food is suppose to be. The sauce I made is the basic marinara sauce I posted to which I added some cream I had leftover (hence the orange color). You can fry the meatballs, but I choose to bake them and they came out just as well. And leftover meatballs make very good sandwiches by the way.
Meatballs
makes about 25 small meatballs / 4-5 persons
450 grams beef 1 lb
80 grams (2 ½ oz, 2 slices of bread) breadcrumbs
1 garlic clove
2 tbsp finely minced onion (half of a small onion)
2 tbsp chopped flat leaf parsley
1/2 tsp salt
1/4 tsp pepper
1/4 cup (40 grams) grated parmesan cheese
2 tbsp ricotta
1 medium egg
1/2 tsp dried oregano
2 bathes of marinara sauce
I usually put all the ingredients except egg, ricotta and meat in a food processor and process. Then just put everything in a big bowl and mix until combined (with your hands), use a tbsp to measure the meatballs, roll them with your (slightly wet) hands into neat balls and set aside.
If frying in a pan, fry them in olive oil on medium high heat until browned all over, work in batches. Set meatballs aside and make the sauce in the same pan (don’t clean it out). When sauce is finished put the meatballs back into the pan and let them simmer with a lid for about 15 minutes until cooked through.
450 grams beef 1 lb
80 grams (2 ½ oz, 2 slices of bread) breadcrumbs
1 garlic clove
2 tbsp finely minced onion (half of a small onion)
2 tbsp chopped flat leaf parsley
1/2 tsp salt
1/4 tsp pepper
1/4 cup (40 grams) grated parmesan cheese
2 tbsp ricotta
1 medium egg
1/2 tsp dried oregano
2 bathes of marinara sauce
I usually put all the ingredients except egg, ricotta and meat in a food processor and process. Then just put everything in a big bowl and mix until combined (with your hands), use a tbsp to measure the meatballs, roll them with your (slightly wet) hands into neat balls and set aside.
If frying in a pan, fry them in olive oil on medium high heat until browned all over, work in batches. Set meatballs aside and make the sauce in the same pan (don’t clean it out). When sauce is finished put the meatballs back into the pan and let them simmer with a lid for about 15 minutes until cooked through.
If baking in the oven, arrange on a baking tray lined with parchment paper, brush them with olive oil (or add a tbsp of oil to the mixture) and bake in a preheated oven on 200C (400F/ gas mark 6) for about 20 minutes. In the meantime make the tomato sauce and mix them together when both are cooked. Serve with pasta and parmesan cheese, if desired.
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