Mama's Meatballs
Description
Make extraordinary meatballs with this great recipe. They' ll turn out juicy and delicious if you use good quality meat, use bread soaked in warm bread or water, fry-don't bake them, turn them just once and only put them in the sauce 30 minutes before ser
Ingredients
1 small loaf stale Italian bread (about 8 thick slices) torn into 2½-inch chunks
warm water or milk to cover bread
2 lb. 80% lean ground beef or veal chuck, or mixture of both, broken up
6 cloves garlic, coarsely chopped
1/2 c. finely chopped flat-leaf parsley
1 large egg, lightly beaten
1½ c. grated Parmigiano-Reggiano, divided
kosher salt
freshly ground black pepper, to taste
canola oil, for frying
Directions
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Put bread chunks in a bowl; add enough warm water/milk to cover bread; let stand 5 minutes, turning to moisten evenly; gently squeeze out excess water/milk.
Add ground beef, garlic, parsley, egg and 3/4 c. Parmigiano Reggiano cheese to the bread; combine; season with the salt and pepper, to taste. Using your hands, knead mixture for at least 5 minutes, until combined and smooth.
Pinch a tablespoon of meat mixture into palms; shape into a ball. Place on a baking sheet; continue with the remaining mixture.
Fill a 10-inch skillet halfway with the canola oil; heat over high heat. When strands form along the bottom, slide 8 - 10 meatballs at a time into the oil. DO NOT overcrowd. They should be 3/4 submerged in oil. Reduce heat to medium; fry 6 - 7 minutes each side, turning only one time.
Remove meatballs from oil; place on a platter; turn heat back up to high before starting another batch.