Recipe of the Week: Italian Meatballs

photo courtesy of A Sweet Pea Chef
There are some things that just taste better homemade: no store-bought substitute nor restaurant-style replica will do. These Italian meatballs from Lacey the Sweet Pea Chef, for example, are the type of meal that makes you want to sit down with your family and enjoy a cozy evening together. Isn't it amazing how food can do that?

1 pound 85/15 ground beef
1 cup unseasoned dry bread crumbs
2 tablespoons chopped Italian parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 egg, beaten
3/4 cup warm water
Vegetable oil
Olive oil

How to Make It:
1. Place the ground beef, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork.
2. Using your hands, lightly form the mixture into 2-inch meatballs. You can wet your hands with water to ease the process. You will have 14 to 16 meatballs.
3. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil.
4. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels.

Do you have a great recipe to share? Let us know!

1 comment:

  1. They look awesome. Never would have thought to add nutmeg!


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