Recipe Category: Meat
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Ingredients
Makes About 24 Medium Meatballs
- 1/3 cup toasted whole wheat breadcrumbs (see pastas)
- 1/3 cup milk
- 1 large egg
- ¼ cup grated parmesan cheese
- a handful of chopped flat-leaf parsley
- ½ cup very finely minced yellow onion
- ¾ teaspoon salt
- freshly ground black pepper
- 1 pound ground chuck
- 1 to 2 tablespoons olive oil
Method
- In a medium-large bowl, stir together the breadcrumbs and milk
- Let sit for a minute or two
- Lightly beat the egg in a small bowl
- Add the egg, cheese, parsley, onion, salt, and about 5 grinds of black pepper to the breadcrumb mixture, mixing well with your fingers
- Crumble in the ground beef, and use your hands to mix everything gently until it’s just combined
- Set out a tray or a couple of dinner plates to hold the formed meatballs
- Wet your hands with cold water and gently roll the meat mixture into 1½-inch balls, placing them on the tray or plate as you go
- You should end up with about 24 meatballs
- Wash your hands thoroughly after handling the raw meat
- Place a soup pot, dutch oven, or large (10-to 12-inch) heavy skillet over medium heat
- After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pot
- Add just enough meatballs to fit comfortably, and cook undisturbed for about 2 minutes, or until the surface touching the pot is deeply browned
- Turn the meatballs carefully with tongs to brown them all over
- They are done when no longer pink in the middle (you can peek with the tip of a sharp knife)
- Total cooking time should be 10 to 12 minutes
- If you have more raw meatballs to cook, take the cooked ones out of the pot, set them on a clean plate, and cover them loosely with foil
- Brown the remaining ones, adding more olive oil to the pot for each batch
- Once all the meatballs are fully cooked, return them to the pot to reheat briefly
- They’re now ready to be eaten as is, or simmered gently in your favorite tomato sauce and tossed with pasta
Full List of Meat Recipes
Full List of Meatball Recipes