Authentic Ancient Italian Mini Meatball Recipe
Authentic simple fresh flavors come together in one delicious timeless meatball recipe
Equipment
- large bowl
- frying pan
- mixing spoon
- cutting board
Ingredients
- 2 pounds Meatballs
- 1 medium onion, yellow or white very finely chopped
- 1 large garlic finely chopped
- 1/2 cup finely chopped Italian parsley
- 1 whole egg
- 1/2 cup grated cheese pecorino romano or parmigiano reggiano
- 1 tsp salt
- 1/2 tsp pepper
- 1 or 2 slices Italian bread soaked in milk and squeezed out, moist
Instructions
- In large bowl combine all ingredients, gently mix together allowing for it to softly pillow and combine lightly.
- Begin to roll your mini meatballs in the palm of your hands, again lightly until they form a small ball. Continue until all meat is rolled.
- Over medium heat pour olive oil in bottom of pan to completely thin coat the bottom. When pan is hot enough, when it sizzles but not smoking or burning, place the raw meatballs in keeping space between them. This a delicate process, be near at all times to check temperature and to begin turning when golden brown. When all sides are golden brown about 3 minutes and all sides are cooked evenly you can remove with a slotted spoon.
- Place in a bowl and cover with foil. Use these meatballs in so many different ways and make extra so you always have some on hand. This is an important time saver tip for many days when you are short on time to get a meal together. You will be thankful you took the extra time to make plenty more and have them available when you need them most.
