Meatballs: the perfect recipe for tender and juicy meatballs

the Meatballs I am a second course simple and very tasty, a great classic of the Italian tradition. It is the white version of meatballs in sauce, one of those preparations that immediately brings us back to the flavors of yesteryear and to the cuisine of our grandmothers. They are made with chopped pulp, eggs, breadcrumbs, chopped parsley, grated cheese and, once you get medium sized balls, these are fried in olive oil. boiling, until lightly browned. The end result is bite-sized pieces of meat. crispy on the outside and soft in the heart, to serve hot on the occasion of a Sunday lunch in the family.

Quick and easy to prepare, they can be dipped in tomato sauce for an excellent pasta sauce. You can add more to the dough aromatic herbs, such as rosemary or thyme, your favorite spices or a pinch of chili; to enrich them even more, join the Ham or mortadella, finely chopped, or stuffed with a cube of mozzarella or provolone.

To make them particularly soft, tenderinstead, you can add ricotta to cow’s milk (about 200 g per 500 g of minced meat) or a potato, boiled and then mashed. You can also use only one type of meat and replace the breadcrumbs with breadcrumbs. Tasty and versatile, you can bake the meatballs in the oven at 180 ° C for about 20 minutes, stew or in wine. In addition, the same recipe can be prepared in vegetarian version, replacing the minced meat with potatoes or mushrooms. Find out how to do it by following our easy step-by-step instructions.

How to prepare meatballs

In a large bowl, mix the two types of minced meat then add the minced breadcrumbs (1).

Add the grated cheese (2), a pinch of salt and the eggs.

Pour in the oil (3) and mix.

Flavor the mixture with finely chopped parsley and garlic (4).

Mix everything with your hands or a fork, until the mixture is smooth (5).

Take pieces of dough the size of an apricot and form a ball between the two palms of your hands (6).

Gradually place all the meatballs on a plate (8).

In a large pan, heat a generous drizzle of olive oil (9).

Once hot, place the meatballs (10).

Fry a few meatballs at a time over medium heat (11).

Thoroughly brown the meatballs, turning them so that the color is uniform (12).

Drain the meatballs on absorbent paper and serve hot (13).

Advice

Serve your meatballs with tasty pan-fried eggplants, pan-fried carrots or a fresh and colorful seasonal salad.

If you don’t like meat, try the tuna balls or, if you want to make one vegetarian version, try those of eggplant or zucchini.

storage

Meatballs can be stored in the refrigerator, in a special airtight container, to 1-2 days. If you used fresh ingredients, you can also freeze them for 1-2 months.