Today I am cooking meatballs. A coupe of days ago I was seeing Tyler’s Ultimate on the food network and he was tackling meatballs, and I decided I was going to make some as soon as possible. Now I do meatballs my way and they are a little different every time, so I use any meatball recipe only as an inspiration. The secret however is to always add enough breadcrumbs to make them fluffy. That’s how I did them today.
Because meatballs are so Italian, I posted it on Manu’s Menu event for the 150 Years of the Unification of Italy.
- 3/4 lb ground beef
- vegetables (zucchini, onion, carrot)
- 3 eggs
- 3/4 to 1 cup bread crumbs
- 1 1/2 cans of tomatoes
- First I diced a zucchini, a small onion and 2 carrots. I sauteed them in a bit of oil starting from the onion and adding first the carrots and then the zucchini. I salted them and cooked them for about 5 minutes, basically until they were all soft.
- In a bowl I combined about 3/4 pounds of minced beef, 3 eggs, salt, pepper, the veggies and enough plain breadcrumbs to make the mixture relatively dry but still very soft. I then formed into 12 balls the size of a golf ball.
- I rolled the balls in some plain breadcrumbs and then pan fried them in about 1inch of olive oil. When they were nice and crispy I took them out and put them on paper towels and pat them to eliminate the excess oil.
- I then warmed up some tomato sauce (about a can and a half) and put the meatballs back in for about about an hour.
- I just had one and was pretty good! Waiting for my BF to eat them all!