Seriously though, the meatballs were wonderful by themselves and no spaghetti was necessary to fill me up. The portion was large and the flavor was so rich that I couldn't imagine having eaten these meatballs in any other way then how they were served.
Meatballs
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
1 egg
4 tbs parmesan cheese
2 tbs bread crumbs
salt
nutmeg
1 can peas
1 can crushed tomatoes
2 cups canola oil
In a bowl, mix together ground meats, parmesan cheese, bread crumbs, egg, and a pinch of nutmeg and salt. Form small balls with the mixture and set on a plate. Roll the balls in bread crumbs so they are coated on all sides. Heat up the canola oil and cook the meatballs for 2 minutes on one side, flip over, and repeat on the other side and then remove from the oil. In a separate pan, heat up the can of crushed tomatoes and a drained can of peas. Put the meatballs in the mixture and cook on low for 20 minutes. Serve warm and enjoy.
Daniele wants me to add that although I thought the tomato and pea mixture was the most perfect way to serve these meatballs (and that is saying a lot because I strongly dislike peas), you can also cook the meatballs the same way, but serve them in a different sauce.
Yum! Daniele must have been inspired when he heard me talking about making kickass meatballs. Only mine were clearly not as kickass as his. Shh.
ReplyDeletewhen I make meatballs, they always turn out too soft and squashy.. they end up not much like balls but more like pears!!! maybe that's beacuse I also mix in some old bread after soaking it in milk, and I probably don't drain it enough. But I love them anyway!
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