Recipe(tried): Italian Meatballs

Italian Meatballs

For each 1# of hamburger or ground chuck you will need:

1 egg, beaten
1/3 c. grated parmesan cheese
1/4 c. fresh flat leaf Italian parsley, chopped med. to fine
- 2 slices of soft white bread
- water (explanation to follow)
- garlic to taste (can use fresh, jarred or powdered) I think the fresh is best of course, and I use about two to three cloves, crushed or finely chopped
- salt & pepper to taste
1/2 to 1 tsp. of dry basil (I use 1 tsp.)
1/2 to 1 tsp. of dry oregano(I use 1 tsp.

Directions:

I usually double or triple this recipe so I start out with a large mixing bowl.

All of the mixing of ingredients is done with your hands - so don't be afraid to dig in and get messy!

Break the ground beef up into small loose bits - add the egg and incorporate well into meat. Then take the two pieces of soft white bread to your faucet, and run water over them until totally saturated, then gently squeeze out the excess water just until it stops running and dripping excessively. Break into small pieces and add to meat mixture and mix in well by hand until you don't see hunks of bread.

Then add all the rest of the ingredients mixing well - IF the mixture seems too soupy, I add a small amount of flavored breadcrumbs in the can. But don't overdo this or they will taste like "filler"

Roll into large meatballs, place on Pam-sprayed cookie sheet and brown in a 375 degree oven - just until lightly browned - don't finish cooking them this way. Prob. about 5-10 minutes. Then add them to your sauce and cook as long as you desire - several hours is not too long. Also, when they come out of the oven from browning - you can cool them, place them in the freezer on a tray until frozen slightly, then store them for using some other time in zip-lock baggies.

This recipe is from my husband's best friend, who is Italian, and cooks up a storm. I sat and watched him make these and now mine are "almost as good" as his, according to my DH! They are light and fluffy, as opposed to the denser hard meatballs - this is due to the use of the water-soaked bread instead of commercial breadcrumbs.

Hope you like these

June