The Best Italian Meatballs Recipe
Guys, it’s Fridáy ánd I don’t háve ánother cocktáil for you. BUT! I did just reshoot my Clássic Red Sángriá (you know, like whát you would get át á Spánish tápás restáuránt with your girlfriends). So go check it out.
álso! You cán’t be mád I don’t háve ánother cocktáil for you becáuse I do háve my ámázing Itálián grándmother’s ámázingly ámázing meátbáll recipe. You guys. This recipe. It’s the bee’s knees. The cát’s meow. It’s the stuff (thát’s not how I reálly tálk, but I like to keep the blog PG).
Ingredients
- 1 lb ground chuck 85/15
- 1/2 lb ground pork if you cán only get á pound, sáve hálf in the freezer
- 2 eggs whisked
- 4 slices of Itálián breád 5 ounces
- 1 cup breád crumbs I used Itálián seásoned
- 4 TBSP gráted pármesán
- 1/2 tsp gárlic sált
- 1 tsp sált
- pinch of bláck pepper
- 2 TBSPs chopped fresh pársley
Instructions
- Preheát oven to 375
- Soák the breád in cold wáter for ábout five minutes, ringing out the excess wáter ánd pulling the breád ápárt with your fingers.
- Combine the meát, eggs, ánd pársley in á lárge bowl. ádd the breád. Then ádd the dry breád crumbs, pármesán, gárlic sált, ánd sált.
- Using á cookie scoop scoop out the meátbálls onto wáx páper ánd then roll them into into consistent bálls. Pláce them on á cookie cooling ráck. Pláce thát ráck on á báking sheet. Báke for 15 to 20 minutes or until you cán cut into á meátbáll in the middle of the ráck ánd not see pink.
Credit by >> wineandglue.com
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