Back to Recipes
Meatballs
Dan Oliver
4-6 servings
BeginnerAdapted from the New York Times Italian Meatball recipe
Total Steps
3
Ingredients
14
Tools Needed
3
Related Article
http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/Ingredients
- 1/2 cup evaporated milk
- 1 finely minced red, sweet pepper
- 1/8 teaspoons nutmeg
- 2 eggs
- 3 tablespoons olive oil
- 2 cloves minced garlic
- 1/8 teaspoons ground cayenne pepper
- 1/2 teaspoons black pepper
- 1 teaspoons kosher salt
- 1 tablespoons chopped fresh parsley
- 1 tablespoons chopped fresh basil
- 1 cup finely grated Parmesan
- 1 cup fresh bread crumbs
- 2 pounds ground beef, veal, pork mix
Instructions
1
Step 1
In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.
2
Step 2
In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.
3
Step 3
Eat.
Tools & Equipment
large bowl
large, heavy pot
plate