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Italian Meatballs

These meatballs are made for Tomato Sauce Supreme! What a dynamic duo!

Italian Meatballs
Georgia Manzo Joachim, A Taste of It All, Celebrating the Mood of Food

1½ pounds ground sirloin or chuck steak
½ pound ground pork
1½ teaspoons salt
1 teaspoon freshly ground black pepper
2-3 sprinkles of cayenne pepper
3 large eggs
1½ Tablespoons dried parsley
3 garlic cloves, minced
½ cup Parmesan cheese, freshly grated
4 Tablespoons olive oil
3-4 (1-inch thick) slices of mealy bread (such as semolina) or coarse white bread, crust removed, or 3-4 English muffins
Skim milk for soaking bread
Imported Mozzarella cheese, ½-inch cubes for center of meatball (optional)

Place the ground beef and pork in a large bowl. Add the next eight ingredients to the meat and mix until well blended. In a shallow bowl, soak the bread in the milk, turning occasionally, for approximately 3 minutes. Squeeze excess milk out of the bread; break the bread apart into the meat mixture and mix by hand until the bread is well distributed and thoroughly broken down.

Preheat the oven to 425°. Coat the bottom of a heavy baking dish or oven-proof skillest with one Tablespoon of olive oil.

Form the meatballs into 2-2½ inch balls. With your fingertip, push one of the cubes of mozzarella into the center of each and re-form completely and roundly to seal. Place meatballs in the prepared baking dish in single layer; bake for 8 minutes. Reduce heat to 350° and bake for another 10 minutes. Remove from pan and place in simmering tomato sauce one hour prior to serving.

Serves 6-8.

MF&L Staff at Maine Food & Lifestyle magazine.

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