Recipes.Classic Italian Meatballs (Extra Soft and Juicy) yummy.
These are my idea of "perfect" meatballs. I make them extra soft and juicy by using bread instead of breadcrumbs, and the grated onion is my secret tip for adding extra flavour into this. Plus, no need to saut� diced onion before mixing it in! These meatballs are served with a rich tomato sauce which is made extra flavourful by cooking it in the same pan that the meatballs are browned in because you get the free flavour from all the brown bits stuck to the pan!
Course: Meatballs, Pasta
Cuisine: Italian
Servings: 4 -5
Calories: 339 kcal
Author: Nagi | RecipeTin Eats
Ingredients
Meatballs
1 lightly packed cup of sliced white sandwich bread , torn into small pieces, crusts removed (Note 1)
1/2 cup grated onion (brown, white or yellow)
14 oz / 400 g ground beef (beef mince)
3 oz / 100g ground pork (mince) or substitute with ground beef (beef mince) (Note 2)
1 egg
1/4 cup fresh parsley , finely chopped (Note 3)
2 garlic cloves , minced
1/4 cup Parmigiano-Reggiano (or parmesan), freshly grated
3/4 tsp salt
1/4 tsp black pepper
1 1/2 tbsp olive oil
Sauce
1 tbsp olive oil
3/4 cup onion , finely chopped (white, brown or yellow)
2 garlic cloves , minced
24 oz / 700 g tomato passata (also known as Tomato Puree in America - Note 4)
1/4 cup water
1 tsp red pepper (chili) flakes
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1 tsp salt
Black pepper
To Serve
Pasta of choice (I like spaghetti and twirls!)
Parmigiano-Reggiano (or parmesan), freshly grated
Parsley , finely chopped (optional)
Instructions
Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread.
Add all the remaining Meatball ingredients except the olive oil. Use you hands to mix well.
Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over - about 5 minutes. I prefer to shake the pan gently to roll the meatballs around, rather than using a spoon (they hold their shape better).
When they are browned but NOT cooked through, carefully transfer them onto a plate.
Heat 1 tbsp of olive oil into the fry pan. Add the onion and garlic and saut� for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.
Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
Cook the meatballs for 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
While the meatballs are cooking, cook your pasta of choice.
Serve the meatballs on pasta, garnished with extra Parmigiano-Reggiano and parsley if using.
Course: Meatballs, Pasta
Cuisine: Italian
Servings: 4 -5
Calories: 339 kcal
Author: Nagi | RecipeTin Eats
Meatballs
1 lightly packed cup of sliced white sandwich bread , torn into small pieces, crusts removed (Note 1)
1/2 cup grated onion (brown, white or yellow)
14 oz / 400 g ground beef (beef mince)
3 oz / 100g ground pork (mince) or substitute with ground beef (beef mince) (Note 2)
1 egg
1/4 cup fresh parsley , finely chopped (Note 3)
2 garlic cloves , minced
1/4 cup Parmigiano-Reggiano (or parmesan), freshly grated
3/4 tsp salt
1/4 tsp black pepper
1 1/2 tbsp olive oil
Sauce
1 tbsp olive oil
3/4 cup onion , finely chopped (white, brown or yellow)
2 garlic cloves , minced
24 oz / 700 g tomato passata (also known as Tomato Puree in America - Note 4)
1/4 cup water
1 tsp red pepper (chili) flakes
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1 tsp salt
Black pepper
To Serve
Pasta of choice (I like spaghetti and twirls!)
Parmigiano-Reggiano (or parmesan), freshly grated
Parsley , finely chopped (optional)
Instructions
Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread.
Add all the remaining Meatball ingredients except the olive oil. Use you hands to mix well.
Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over - about 5 minutes. I prefer to shake the pan gently to roll the meatballs around, rather than using a spoon (they hold their shape better).
When they are browned but NOT cooked through, carefully transfer them onto a plate.
Heat 1 tbsp of olive oil into the fry pan. Add the onion and garlic and saut� for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.
Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
Cook the meatballs for 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
While the meatballs are cooking, cook your pasta of choice.
Serve the meatballs on pasta, garnished with extra Parmigiano-Reggiano and parsley if using.
0 Response to "Recipes.Classic Italian Meatballs (Extra Soft and Juicy) yummy."
Posting Komentar