recipe

Meatballs: the perfect recipe for tender and juicy meatballs

Total time: 30 Min
Difficulty: Low
Serves: 6 people
By Cookist
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Ingredients
Ground beef
200 g
Ground pork
200 g
Eggs
3
Stale breadcrumbs
80 g
cheese, grated
60 g
Parsley
1 sprig
Garlic
1 clove
Extra virgin olive oil
Salt

Meatballs are a simple and very tasty main dish, a great classic. This is the white version of meatballs with sauce, one of those preparations that immediately bring us back to the flavors of the past and to our grandmother's cuisine.

These classic meatballs are made with ground beef and pork, grated cheese, parsley, eggs to bind the ingredients and breadcrumbs to give texture to the meatballs. Once you got medium-sized balls, fry them in boiling oil, until golden brown. These meatballs will be crispy on the outside and soft on the inside. Serve them hot for a family meal to win over everyone.

Tips for Easy Meatballs

For gluten-free meatballs, you can leave out breadcrumbs and replace them with a little bit of flour.

You can bake the meatballs in the oven at 350° F for about 20 minutes.

To make soft meatballs, you can add cow's milk ricotta, use about 200 grams for 500 grams of minced meat, or a mashed potato.

If you don't like meat, try the tuna balls or, if you want to make a vegetarian version, replace the minced meat with eggplants, zucchini or potatoes.

You can add other aromatic herbs to the mixture, such as rosemary or thyme, your favorite spices or even a pinch of chili.

For a richer recipe, add chopped ham or mortadella, or stuff them with a cube of mozzarella or provola.

You can also use a single type of meat.

Serve your meatballs with tasty pan-fried veggies, or a fresh and colorful seasonal salad.

How to store Meatballs

Meatballs can be stored in the refrigerator, inside a special airtight container, for 1-2 days. If you have used fresh ingredients, you can also freeze them for 1-2 months.

How to make Meatballs

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In a large bowl, combine ground beef and pork, then add the breadcrumbs (1).

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Add the grated cheese (2), a pinch of salt and the eggs.

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Pour in the oil (3) and mix.

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Flavor the mixture with the finely chopped parsley and garlic (4).

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Mix everything with your hands or a fork, until homogeneous (5).

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Take pieces of dough the size of an apricot and form a ball between the two palms of your hands (6).

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Gradually arrange all the meatballs on a plate (7).

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In a large pan, heat a generous drizzle of extra virgin olive oil (8).

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Once hot, lay down the meatballs (9).

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Fry a few meatballs at a time over medium heat (10).

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Brown the meatballs well, flipping them until golden brown (11).

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Drain the meatballs on absorbent kitchen paper and serve hot (12). Enjoy!

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