Quote:
Originally Posted by sdasaro  Ok Guys and Gals. Roufianna and I will share our real Italian meat ball recipe with y'all as the introduction of ketchup to a meat ball is nothing short of blasphemy.
1-2 or more lbs of chopped beef/sirloin, The more the merrier as the MB's will freeze well after frying and save you alotta work next time you make "gravy" (now you know we are Brooklyn Italian).
1/4 cup of finely chopped onion per 2 lbs.
2 tablespoons whole raisons per 2 lbs.
2 tablespoons pinole nuts per 2 lbs.
1/4 loaf of stale hard Italian bread
salt and pepper to taste
1 whole egg per 2 lbs.
4 tablespoons fresh grated parmesan cheese per 2 lbs.
just a tad of fresh parsley finely chopped.
Now sautee the raisons with the onion, and pinole nuts till the onion looks cooked.
Put the hard bread in fresh water till soft then remove and blot it then squish it completely into the ground beef introducing the egg and balance of recipe.
Form your MB's in the palm of your hands ( about 2 inches) and roll them into frying temperature olive oil at a level high enough to cover 1/2 their hight. Cover the pan to avoid making more of a mess then necessary hehe and roll them once or twice so they get a little crusty. Don't overcook as the next step is to float em in a large pot of tomato sauce hopefully properly seasoned where they will pick up even more flavor and the correct texture ( not hard but not too soft either)
Plan "B" for the cholesterol challenged is to bake em in the oven till uniformly brown at 325 degrees
Good luck |
WOW, how did I miss this. Sounds wonderful.