Meat Balls - Cooking Tricks


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Tuesday, October 18, 2016

Meat Balls

Doused with a healthy portion of gravy, stuffed between crunchy bread, or served bobbing in a piping hot soup, meatballs are prepared and served in nearly limitless ways. But for a long time in the States, meatballs meant one thing only: the plump, beefy Italian-American variety, served with spaghetti and a proper dose of thick tomato sauce
  • 250g/9oz minced beef
  • 250g/9oz minced pork
  • 100g/3½oz stale bread, crusts removed and softened in a couple of tablespoons of milk, then drained
  • ½ garlic clove, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 egg
  • 40g/1½oz Parmesan cheese, freshly grated
  • plain flour for dusting
  • oil (if you are frying)
  • salt and pepper
  1. Combine the minced meats, softened bread, garlic and parsley. Stir in the egg, Parmesan, some salt and pepper and mix well together.
  2. Shape the meat into small balls, approximately the size of walnuts. Dust them in flour and set aside.
  3. You can now either fry them or bake them. To fry, heat the oil in a pan and fry the meatballs until golden. Drain on kitchen paper before serving. To bake, pre-heat the oven to 200°C/400°F/Gas 6 and cook the meatballs for about 20 minutes until golden.

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