I wouldn't live up to my Italian heritage if I didn't share my meatball recipe with you. I fry mine because I like to use the browned bits as part of my sauce, but my mom makes a very similar recipe and broils them in the oven. If I am doubling the recipe I make them in the oven too. (Rack in middle, broiler on high, 20 minutes.)
Simple Meatballs & Pasta
by Diane Balch
preparation time: 1 hour serves: 6 - 8
Ingredients:
4 eggs
1/4 cup of chopped parsley
1/2 cup of grated parmesan cheese
4 garlic cloves minced
dash of nutmeg
salt and pepper to taste
3 pounds of meatloaf mix (a third each of ground: pork, veal, and beef)
1 tablespoon of Worcestershire sauce
1 cup of Italian style bread crumbs (I use gluten-free by Aleia's)
olive oil for frying
1/2 cup of dry red wine
1 jar of marinara sauce (I use Rao's)
1 pound of pasta (Schar's if you are gluten-free)
Directions:
1) In a large mixing bowl beat eggs with nutmeg, salt and pepper, garlic, parsley, and parmesan.
2) Put meat into the mixing bowl pour Worcestershire sauce over it and top the meat with the bread crumbs. With your hands mix everything together.
3) Roll out 2-3 inch meatballs.
4) In a large skillet on medium heat in olive oil sauté all sides of the meatballs until they are brown.
5) Put finished meatballs on paper towels to drain.
6) Deglaze the skillet with the wine, scrapping the meat bits with a spatula until the wine gets syrupy.
7) Return the meatballs to the pan and pour marinara sauce over them. Heat the sauce and mix it with the reduction and the meatballs until it is warmed through. When the pasta is ready mix it into the skillet and let it sit for 5 minutes before you serve this classic Italian meal with thick chucks of rustic bread and salad.
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| meatballs frying |
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| meatballs draining |
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| deglazing pan |
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| Hosted by Home Maid Simple and Simple Living with Diane Balch |
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