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
Ingredients:
- 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
Method:
- Combine the minced meats, softened bread, garlic and parsley. Stir in the egg, Parmesan, some salt and pepper and mix well together.
- Shape the meat into small balls, approximately the size of walnuts. Dust them in flour and set aside.
- 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.
No comments:
Post a Comment