Italian Meatballs
My Mom's fantastic meatball recipe that always amazes. The meatballs have a perfect consistency and delicious taste. Try them out and see for yourself!
My Mom's fantastic meatball recipe that always amazes. The meatballs have a perfect consistency and delicious taste. Try them out and see for yourself!
- 2 lbs ground beef (medium fat content - not too low)
- 1 cup pecorino romano cheese (imported is best)
- 1 cup bread crumbs (plain or italian seasoned)
- 1 cup parsley fresh chopped
- 5 cloves garlic minced (can never have too much garlic)
- 1 cup of water
- 5 large eggs (extra large)
- 0.5 cup olive oil for frying
- Carbohydrate 15.17292 g
- Cholesterol 246.679333333333 mg
- Fat 30.46841 g
- Fiber 1.03124999642372 g
- Protein 27.8524 g
- Saturated Fat 10.3809241666667 g
- Serving Size 1 1 Serving (169g)
- Sodium 474.248333333333 mg
- Sugar 14.1416700035763 g
- Trans Fat 3.00798016666666 g
- Calories 450 calories
Step-by-step
- Combine all ingredients EXCEPT OIL (half the water) into large bowl and mix WELL by hand
- Microwave a small piece of mixture to test texture and taste (Add more water for softer meatballs)
- Roll meatballs to slightly larger than a golf ball
- Fry in 1/2 inch olive oil on medium heat turning over as needed. Do not burn. (will cook more thoroughly in sauce otherwise cook fully through if eating plain)
Testing Texture Before You Roll
Microwave testing is a reliable method for evaluating seasoning and density prior to cooking the entire batch. Form a nickel-sized portion of the raw beef mixture, cook it for fifteen seconds in a microwave-safe dish, and taste it to assess salt levels and texture adjustments. Moisture determines the final density of the meatball. Pecorino romano provides sharp salinity, while bread crumbs absorb free liquids released by the five large eggs and ground beef. Incorporating water slowly creates a loose panada effect within the meat proteins, yielding a tender crumb rather than a dense, rubbery sphere. Hand-mixing distributes the cheese, garlic, and fresh parsley evenly without overworking the meat, which prevents toughness.
Frying and Thermal Management
Shallow frying requires precise oil depth and thermal control to achieve an even crust without burning the exterior before the center cooks. Maintain half an inch of olive oil in a heavy skillet heated to medium. Overcrowding the pan lowers the oil temperature rapidly, causing the meat to steam instead of brown. Turn the portions systematically every two minutes until all sides display an even mahogany color. For those planning to finish the cooking process inside a simmering tomato sauce, pull the pieces slightly early to prevent internal dryness. Clean the pan between batches if sediment begins to burn, as scorched garlic impart bitterness to fresh oil.
