Wednesday, July 2, 2008

Concoction Monday on Wednesday - Meatballs!

Last night I made my meatballs, which came out amazing as usual. Again, I'm not the best measurer but I've done my best.

Shopping list

2-3 lbs ground beef
1 large handful Italian breadcrumbs per pound
1 bunch Italian Parsely
1 egg per 1-1.5 pounds
parmigianno reggiano or artisan domestic parmesean
Locatelli romano or pecorino if you can't find Locatelli ( Fresh Market has)
fresh ground pepper
coarse sea salt
crushed red pepper
Olive oil

place beef in large mixing bowl. crack eggs in. add a small handful per pound each of parmesean and romano cheeses. Chop up 1/4 cup per 1.5 pound beef of italian parsley, and add to bowl. Add a tsp of crushed red pepper, more if you like. Add salt and pepper to taste. Preheat a large skillet over medium with a few tablespoons of olive oil. Mix all ingredients together by hand, taking care not to overwork the meat or the meatballs could become tough. Form into small and medium balls, to preference, and overload the pan so that later you can brown each side by propping them up against each other. Make sure to brown on all sides before removing to a paper towel covered plate to drain. Plop a few into your sauce during the last half hour of it's cooking for flavor. Leave the rest to keep the crunchy carmelization of the searing. Link to the post that has my sauce recipe click here