Meatball Recipes
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RECIPES
Classic Italian Meatballs
Classic Italian Meatballs - II
Baked Beef and Sausage Meatballs
Mozzarella Stuffed Meatballs
Braised Meatballs in Red Wine Gravy
Chicken Florentine Meatballs
Veal and Ricotta Meatballs
Tuna Meatballs
Sicilian-Style Grilled Meatballs
Classic Italian Meatballs
Classic Italian Meatballs - II
Baked Beef and Sausage Meatballs
Mozzarella Stuffed Meatballs
Braised Meatballs in Red Wine Gravy
Chicken Florentine Meatballs
Veal and Ricotta Meatballs
Tuna Meatballs
Sicilian-Style Grilled Meatballs
| Mozzarella Stuffed Meatballs |
Classic Italian Meatballs
2 slices stale white bread
1/3 cup milk
1/2 pound ground beef chuck
1/2 pound ground pork
1/2 pound ground veal
1/2 cup grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 teaspoons kosher salt
1/4 cup grated onion
1 large clove garlic, finely minced
1 teaspoon dried oregano
1 large egg, beaten
Freshly ground black pepper
Olive oil
Grate the bread or pulse into crumbs in a food processor.
In a small bowl toss the bread crumbs with the milk.
Let sit 2-3 minutes.
Remove bread and squeeze out excess liquid.
In a large bowl, combine the bread crumbs, beef, veal, pork, Parmesan,
parsley, salt, onion, garlic, oregano, and egg and mix until combined.
Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into balls (1-1/2 to 2 inches in diameter.)
Don't pack the meat mixture too tightly or the meatballs will be tough.
Heat olive oil in a large skillet over medium heat.
Add the meatballs. Don't crowd them in the skillet or they will not brown evenly.
If necessary, sauté them in 2 batches.
Sauté, turning occasionally until browned all over.
Meatballs can now be served plain or added to your favorite sauce.
These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.
Alternatives:
The combination of 3 meats gives the meatballs a wonderful flavor.
If you prefer, use all ground beef chuck.
When we are going to cook the meatballs in a sauce, we do not sauté them first.
Simply add the raw meatballs to a pot of simmering sauce.
There should be enough sauce in the pan to almost cover the meatballs.
Simmer gently for 30-45 minutes.
Stir occasionally, being careful not to break the meatballs.
Meatballs cooked this way are more moist and tender than the basic method.
Try the meatballs both ways and see which method you prefer.
2 slices stale white bread
1/3 cup milk
1/2 pound ground beef chuck
1/2 pound ground pork
1/2 pound ground veal
1/2 cup grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 teaspoons kosher salt
1/4 cup grated onion
1 large clove garlic, finely minced
1 teaspoon dried oregano
1 large egg, beaten
Freshly ground black pepper
Olive oil
Grate the bread or pulse into crumbs in a food processor.
In a small bowl toss the bread crumbs with the milk.
Let sit 2-3 minutes.
Remove bread and squeeze out excess liquid.
In a large bowl, combine the bread crumbs, beef, veal, pork, Parmesan,
parsley, salt, onion, garlic, oregano, and egg and mix until combined.
Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into balls (1-1/2 to 2 inches in diameter.)
Don't pack the meat mixture too tightly or the meatballs will be tough.
Heat olive oil in a large skillet over medium heat.
Add the meatballs. Don't crowd them in the skillet or they will not brown evenly.
If necessary, sauté them in 2 batches.
Sauté, turning occasionally until browned all over.
Meatballs can now be served plain or added to your favorite sauce.
These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.
Alternatives:
The combination of 3 meats gives the meatballs a wonderful flavor.
If you prefer, use all ground beef chuck.
When we are going to cook the meatballs in a sauce, we do not sauté them first.
Simply add the raw meatballs to a pot of simmering sauce.
There should be enough sauce in the pan to almost cover the meatballs.
Simmer gently for 30-45 minutes.
Stir occasionally, being careful not to break the meatballs.
Meatballs cooked this way are more moist and tender than the basic method.
Try the meatballs both ways and see which method you prefer.
Baked Beef and Sausage Meatballs
(Makes 12 meatballs)
Ground round is used in this recipe because the sausage adds some fat.
1/3 cup plain dry breadcrumbs
1/3 cup water
2 eggs, lightly beaten
2 garlic cloves, minced
2/3 cup grated pecorino Romano cheese, divided
Salt and pepper
1 pound ground beef round
1/2 pound sweet Italian sausage, removed from casings
2 cups Traditional Tomato Sauce or your favorite sauce
Preheat oven to 425 degrees F.
Place bread crumbs in a large bowl and add water.
When liquid is absorbed, add eggs, garlic, 1/3 cup cheese, salt and pepper.
Blend ingredients.
Add beef and sausage to mixture and combine well.
Form into 12 even-size meatballs.
Place in an 8 x 14-inch baking dish so each is separated by about 1 inch.
Pour tomato sauce over meatballs.
Sprinkle top with remaining Romano cheese.
Bake for 18-20 minutes or until meatballs are cooked through.
Serve hot.
Optional:
Serve the meatballs topped with melted mozzarella.
About 3-4 minutes before the meatballs are done, top with shredded mozzarella.
Finish baking until the cheese is melted.
Serve with chopped fresh basil over the top.
(Makes 12 meatballs)
Ground round is used in this recipe because the sausage adds some fat.
1/3 cup plain dry breadcrumbs
1/3 cup water
2 eggs, lightly beaten
2 garlic cloves, minced
2/3 cup grated pecorino Romano cheese, divided
Salt and pepper
1 pound ground beef round
1/2 pound sweet Italian sausage, removed from casings
2 cups Traditional Tomato Sauce or your favorite sauce
Preheat oven to 425 degrees F.
Place bread crumbs in a large bowl and add water.
When liquid is absorbed, add eggs, garlic, 1/3 cup cheese, salt and pepper.
Blend ingredients.
Add beef and sausage to mixture and combine well.
Form into 12 even-size meatballs.
Place in an 8 x 14-inch baking dish so each is separated by about 1 inch.
Pour tomato sauce over meatballs.
Sprinkle top with remaining Romano cheese.
Bake for 18-20 minutes or until meatballs are cooked through.
Serve hot.
Optional:
Serve the meatballs topped with melted mozzarella.
About 3-4 minutes before the meatballs are done, top with shredded mozzarella.
Finish baking until the cheese is melted.
Serve with chopped fresh basil over the top.
Classic Italian Meatballs - II
8 ounces beef ground chuck
8 ounces ground pork
1/2 cup Italian-flavored bread crumbs
2 eggs
1 teaspoon minced garlic
1/2 cup grated Parmesan or pecorino romano cheese
2 tablespoon chopped fresh parsley
Salt and pepper
2 tablespoons olive oil
Combine all the ingredients except the olive oil in a large bowl.
Mix together thoroughly.
Rinse your hands with cold water and shape the meatballs into 2-inch balls.
Heat the oil in a large skillet.
Add the meatballs and brown them well on all sides.
Add the meatballs to a pot of simmering tomato sauce
Cook for 30-45 minutes until the meatballs are very tender.
8 ounces beef ground chuck
8 ounces ground pork
1/2 cup Italian-flavored bread crumbs
2 eggs
1 teaspoon minced garlic
1/2 cup grated Parmesan or pecorino romano cheese
2 tablespoon chopped fresh parsley
Salt and pepper
2 tablespoons olive oil
Combine all the ingredients except the olive oil in a large bowl.
Mix together thoroughly.
Rinse your hands with cold water and shape the meatballs into 2-inch balls.
Heat the oil in a large skillet.
Add the meatballs and brown them well on all sides.
Add the meatballs to a pot of simmering tomato sauce
Cook for 30-45 minutes until the meatballs are very tender.
Mozzarella Stuffed Meatballs
1 pound ground beef
1 egg, beaten
1/3 cup Italian-flavored bread crumbs
2 heaping tablespoons grated Parmesan cheese
1 heaping tablespoon chopped parsley
Salt and pepper
4-6 ounces mozzarella, cut into 1/2-inch cubes
Olive oil for frying
4 cups Traditional Tomato Sauce or your favorite sauce
For serving:
1 pound cooked spaghetti
Grated Parmesan cheese
In a large bowl, combine beef,, egg, bread crumbs, Parmesan, parsley, and
seasonings.
Shape into 1-1/2 inch balls.
Seal a cheese cube in the center of each ball.
Sauté meatballs in oil about 1 minute on each side.
Transfer to paper-towel lined plate.
Bring tomato sauce to a simmer in a large saucepan.
Add the meatballs.
Cover and simmer on medium-low heat until cooked through, about 30 minutes.
Serve over pasta with grated Parmesan cheese.
Braised Meatballs in Red Wine Gravy
(Serves 6)
6 ounce piece day-old Italian bread, cut into cubes
1 cup milk
1-3/4 pounds ground beef
2 eggs
1 medium onion, finely chopped
1/2 cup chopped flat-leaf parsley
Salt and pepper
1 teaspoon dried oregano
Flour for dredging
2 tablespoons butter
2 teaspoons olive oil
2 cups dry red wine
1/4 cup tomato paste
3 cups beef broth
Preheat oven to 350 degrees F.
Combine bread cubes and milk in a bowl.
Allow to sit about 10 minutes.
Squeeze out most of the milk from the bread and discard the milk.
Place bread in a large bowl.
Add beef, eggs, onion, parsley, salt, pepper, and oregano.
Blend well with your hands or in a food processor.
Form into 1- 3/4 inch meatballs (about 30).
Place meatballs on baking sheets and bake for 30 minutes.
Remove from oven and transfer to a paper towel lined plate.
Roll the meatballs in some flour to lightly coat them
Place the butter and oil in a large skillet over medium-high heat.
Add the meatballs and sauté until brown on all sides, about 3 minutes.
Whisk wine and tomato paste in a small bowl to blend.
Add the mixture to the meatballs and bring to a boil.
Boil until wine thickens slightly, about 5 minutes.
Add broth and reduce heat to medium
Simmer about 15 minutes, stirring frequently.
Season gravy with salt and pepper, if necessary.
Transfer meatballs and gravy to a serving dish.
Serving suggestion: Serve with mashed potatoes and sautéed spinach
Chicken Florentine Meatballs
(Serves 2-3)
2 cups chopped fresh spinach
8 ounces ground chicken
1 egg
1/3 cup Italian-flavored bread crumbs
1/3 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Large pinch garlic powder
Salt and pepper
1-2 tablespoons olive oil
4 ounces whole wheat spaghetti
1 cup chicken broth
1 large garlic clove, minced
3 tablespoons butter
Grated Parmesan cheese and chopped parsley to serve
Preheat oven to 350 degrees F.
Put spinach in a skillet over medium heat.
Cook spinach until completely wilted, about 3 minutes.
Rinse spinach under cold water. Squeeze out as much water as possible.
Put spinach into a large bowl.
Add chicken, egg, bread crumbs, cheeses, and seasonings.
Mix well to distribute spinach throughout mixture.
Shape into 1-1/2 inch meatballs (about 12)
Heat oil in a large skillet over medium-high heat.
Brown meatballs 2-3 minutes.
Transfer meatballs to a baking sheet but save the drippings in the skillet.
Bake meatballs 15 minutes, turning once during baking time.
Cook and drain spaghetti.
To make the sauce, deglaze the skillet with chicken broth.
Add garlic and butter, one tablespoon at a time.
Allow the sauce to reduce and slightly thicken.
Add cooked pasta and meatballs to the sauce.
Cook just to heat through.
Transfer to a serving dish and garnish with parsley.
Pass with Parmesan to serve.
Veal and Ricotta Meatballs
(Serves 4)
1 cup ricotta cheese
3/4 pound ground veal
1 egg, beaten
1/2 cup grated Parmesan cheese
Pinch of nutmeg
Salt and pepper
Flour for coating
Olive oil for frying
2 cups Traditional Tomato Sauce or your favorite sauce
Place ricotta in a fine-meshed strainer and drain for 1 hour.
In a bowl, combine the drained ricotta, veal, egg, Parmesan, and seasonings.
Shape into meatballs about 1-inch in diameter.
If the mixture seems too soft to shape, add more Parmesan cheese.
Gently roll meatballs in flour to coat lightly.
In a large skillet, heat oil over medium -high heat,
Add the meatballs, without crowding, and sauté until golden brown.
Heat the tomato sauce in a saucepan.
Add the meatballs to the sauce and cook just for 1-2 minutes.
Serve.
Tuna Meatballs
(Serves 4)
These meatballs must be made with fresh fish not canned tuna.
1 pound fresh tuna
Olive oil
2 ounces pine nuts
1 teaspoon cinnamon
Salt and pepper
1 teaspoon dried oregano
2 tablespoons chopped flat-leaf parsley
1-3/4 cups plain dry bread crumbs
1/4 cup grated Parmesan cheese
2 eggs
Zest and juice of 1 lemon
4 cups Traditional Tomato Sauce or your favorite sauce
Chopped parsley for garnish
Cut the tuna into 1-inch cubes.
Heat 2-3 tablespoons oil in a large skillet over medium-high heat.
Add the tuna, pine nuts, and cinnamon to the skillet.
Season with salt and pepper.
Sauté for 2-3 minutes to cook the tuna on all sides and toast the nuts.
Transfer to a bowl. Allow to cool for 5 minutes.
Using your hands, shred the tuna into small pieces.
Add the remaining ingredients to the bowl and combine well with the tuna mixture.
Shape into meatballs about 1 -1/2 inch in diameter.
If you keep you hands moist the meatballs will be easier to form.
If the mixture is too sticky, add a little more bread crumbs.
Place the meatballs on a greased baking sheet, and refrigerate for 1 hour.
Heat a little olive oil in a large skillet.
Add the meatballs and sauté until golden brown on all sides.
Heat the tomato sauce in a saucepan.
As the meatballs are done browning, add them to the sauce.
To serve:
Sprinkle meatballs with chopped parsley and drizzle with olive oil.
Serve over spaghetti or linguine, if desired.
Sicilian-Style Grilled Meatballs
(Serves 4)
1 pound ground beef chuck
1 egg, beaten
1/2 cup pecorino Romano cheese
1/2 cup dry bread crumbs
2 tablespoons chopped flat-leaf parsley
1 garlic clove, minced
Salt and pepper
18 (1-inch) cubes Italian bread
2 ounces pancetta, thinly sliced and cut into 1-inch squares
12 (8-10 inch) wooden skewers
Olive oil
In a bowl, combine the beef, egg, cheese, bread crumbs, parsley, garlic, and
seasonings.
Form the meat into 18 walnut-size balls.
Place meatballs on a tray and refrigerate for 30 minutes.
Soak wooden skewers in water for 30 minutes to prevent burning on the grill.
Heat a charcoal, gas, or indoor grill to medium heat.
Use 2 skewers held parallel and about 1/2 inch apart to skewer the ingredients.
Skewer a meatball, a bread cube, and a piece of pancetta in that order. Repeat.
Place no more than 3 of each ingredient on a double skewer.
Place the skewers on the grill.
Cook, turning occasionally and basting with olive oil, until the meat is golden brown.
Serve drizzled with additional olive oil.
1 pound ground beef
1 egg, beaten
1/3 cup Italian-flavored bread crumbs
2 heaping tablespoons grated Parmesan cheese
1 heaping tablespoon chopped parsley
Salt and pepper
4-6 ounces mozzarella, cut into 1/2-inch cubes
Olive oil for frying
4 cups Traditional Tomato Sauce or your favorite sauce
For serving:
1 pound cooked spaghetti
Grated Parmesan cheese
In a large bowl, combine beef,, egg, bread crumbs, Parmesan, parsley, and
seasonings.
Shape into 1-1/2 inch balls.
Seal a cheese cube in the center of each ball.
Sauté meatballs in oil about 1 minute on each side.
Transfer to paper-towel lined plate.
Bring tomato sauce to a simmer in a large saucepan.
Add the meatballs.
Cover and simmer on medium-low heat until cooked through, about 30 minutes.
Serve over pasta with grated Parmesan cheese.
Braised Meatballs in Red Wine Gravy
(Serves 6)
6 ounce piece day-old Italian bread, cut into cubes
1 cup milk
1-3/4 pounds ground beef
2 eggs
1 medium onion, finely chopped
1/2 cup chopped flat-leaf parsley
Salt and pepper
1 teaspoon dried oregano
Flour for dredging
2 tablespoons butter
2 teaspoons olive oil
2 cups dry red wine
1/4 cup tomato paste
3 cups beef broth
Preheat oven to 350 degrees F.
Combine bread cubes and milk in a bowl.
Allow to sit about 10 minutes.
Squeeze out most of the milk from the bread and discard the milk.
Place bread in a large bowl.
Add beef, eggs, onion, parsley, salt, pepper, and oregano.
Blend well with your hands or in a food processor.
Form into 1- 3/4 inch meatballs (about 30).
Place meatballs on baking sheets and bake for 30 minutes.
Remove from oven and transfer to a paper towel lined plate.
Roll the meatballs in some flour to lightly coat them
Place the butter and oil in a large skillet over medium-high heat.
Add the meatballs and sauté until brown on all sides, about 3 minutes.
Whisk wine and tomato paste in a small bowl to blend.
Add the mixture to the meatballs and bring to a boil.
Boil until wine thickens slightly, about 5 minutes.
Add broth and reduce heat to medium
Simmer about 15 minutes, stirring frequently.
Season gravy with salt and pepper, if necessary.
Transfer meatballs and gravy to a serving dish.
Serving suggestion: Serve with mashed potatoes and sautéed spinach
Chicken Florentine Meatballs
(Serves 2-3)
2 cups chopped fresh spinach
8 ounces ground chicken
1 egg
1/3 cup Italian-flavored bread crumbs
1/3 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Large pinch garlic powder
Salt and pepper
1-2 tablespoons olive oil
4 ounces whole wheat spaghetti
1 cup chicken broth
1 large garlic clove, minced
3 tablespoons butter
Grated Parmesan cheese and chopped parsley to serve
Preheat oven to 350 degrees F.
Put spinach in a skillet over medium heat.
Cook spinach until completely wilted, about 3 minutes.
Rinse spinach under cold water. Squeeze out as much water as possible.
Put spinach into a large bowl.
Add chicken, egg, bread crumbs, cheeses, and seasonings.
Mix well to distribute spinach throughout mixture.
Shape into 1-1/2 inch meatballs (about 12)
Heat oil in a large skillet over medium-high heat.
Brown meatballs 2-3 minutes.
Transfer meatballs to a baking sheet but save the drippings in the skillet.
Bake meatballs 15 minutes, turning once during baking time.
Cook and drain spaghetti.
To make the sauce, deglaze the skillet with chicken broth.
Add garlic and butter, one tablespoon at a time.
Allow the sauce to reduce and slightly thicken.
Add cooked pasta and meatballs to the sauce.
Cook just to heat through.
Transfer to a serving dish and garnish with parsley.
Pass with Parmesan to serve.
Veal and Ricotta Meatballs
(Serves 4)
1 cup ricotta cheese
3/4 pound ground veal
1 egg, beaten
1/2 cup grated Parmesan cheese
Pinch of nutmeg
Salt and pepper
Flour for coating
Olive oil for frying
2 cups Traditional Tomato Sauce or your favorite sauce
Place ricotta in a fine-meshed strainer and drain for 1 hour.
In a bowl, combine the drained ricotta, veal, egg, Parmesan, and seasonings.
Shape into meatballs about 1-inch in diameter.
If the mixture seems too soft to shape, add more Parmesan cheese.
Gently roll meatballs in flour to coat lightly.
In a large skillet, heat oil over medium -high heat,
Add the meatballs, without crowding, and sauté until golden brown.
Heat the tomato sauce in a saucepan.
Add the meatballs to the sauce and cook just for 1-2 minutes.
Serve.
Tuna Meatballs
(Serves 4)
These meatballs must be made with fresh fish not canned tuna.
1 pound fresh tuna
Olive oil
2 ounces pine nuts
1 teaspoon cinnamon
Salt and pepper
1 teaspoon dried oregano
2 tablespoons chopped flat-leaf parsley
1-3/4 cups plain dry bread crumbs
1/4 cup grated Parmesan cheese
2 eggs
Zest and juice of 1 lemon
4 cups Traditional Tomato Sauce or your favorite sauce
Chopped parsley for garnish
Cut the tuna into 1-inch cubes.
Heat 2-3 tablespoons oil in a large skillet over medium-high heat.
Add the tuna, pine nuts, and cinnamon to the skillet.
Season with salt and pepper.
Sauté for 2-3 minutes to cook the tuna on all sides and toast the nuts.
Transfer to a bowl. Allow to cool for 5 minutes.
Using your hands, shred the tuna into small pieces.
Add the remaining ingredients to the bowl and combine well with the tuna mixture.
Shape into meatballs about 1 -1/2 inch in diameter.
If you keep you hands moist the meatballs will be easier to form.
If the mixture is too sticky, add a little more bread crumbs.
Place the meatballs on a greased baking sheet, and refrigerate for 1 hour.
Heat a little olive oil in a large skillet.
Add the meatballs and sauté until golden brown on all sides.
Heat the tomato sauce in a saucepan.
As the meatballs are done browning, add them to the sauce.
To serve:
Sprinkle meatballs with chopped parsley and drizzle with olive oil.
Serve over spaghetti or linguine, if desired.
Sicilian-Style Grilled Meatballs
(Serves 4)
1 pound ground beef chuck
1 egg, beaten
1/2 cup pecorino Romano cheese
1/2 cup dry bread crumbs
2 tablespoons chopped flat-leaf parsley
1 garlic clove, minced
Salt and pepper
18 (1-inch) cubes Italian bread
2 ounces pancetta, thinly sliced and cut into 1-inch squares
12 (8-10 inch) wooden skewers
Olive oil
In a bowl, combine the beef, egg, cheese, bread crumbs, parsley, garlic, and
seasonings.
Form the meat into 18 walnut-size balls.
Place meatballs on a tray and refrigerate for 30 minutes.
Soak wooden skewers in water for 30 minutes to prevent burning on the grill.
Heat a charcoal, gas, or indoor grill to medium heat.
Use 2 skewers held parallel and about 1/2 inch apart to skewer the ingredients.
Skewer a meatball, a bread cube, and a piece of pancetta in that order. Repeat.
Place no more than 3 of each ingredient on a double skewer.
Place the skewers on the grill.
Cook, turning occasionally and basting with olive oil, until the meat is golden brown.
Serve drizzled with additional olive oil.
This page was updated and revised on 1/12/10
Meatballs are a comfort food and a part of true home cooking. They originated from the days when there was
little refrigeration, making it necessary to use up leftover meat trimmings. So for this reason, their ingredients
can widely vary. In Italy, meatballs are traditionally a second course apart from the pasta course. It is not as
common to serve a dish of spaghetti with meatballs there as in the US.
little refrigeration, making it necessary to use up leftover meat trimmings. So for this reason, their ingredients
can widely vary. In Italy, meatballs are traditionally a second course apart from the pasta course. It is not as
common to serve a dish of spaghetti with meatballs there as in the US.
The Meatball Baker features a roasting pan with a special
3-channel deep well rack to hold meatballs in place while
baking - no messy frying. All the fats drain into the baker so
meatballs are delicious and healthier. Both roasting pan and
rack are nonstick coated for easy clean-up. Use for other
foods and recipes, like shish-kabob or appetizers such as
stuffed mushrooms. The roaster can be used without rack
for other roasting needs.
3-channel deep well rack to hold meatballs in place while
baking - no messy frying. All the fats drain into the baker so
meatballs are delicious and healthier. Both roasting pan and
rack are nonstick coated for easy clean-up. Use for other
foods and recipes, like shish-kabob or appetizers such as
stuffed mushrooms. The roaster can be used without rack
for other roasting needs.
Available in sizes to make half tablespoon
mini meatballs to 1, 2, and 3 tablespoon
sizes ... great when making meatballs for a
large gathering
mini meatballs to 1, 2, and 3 tablespoon
sizes ... great when making meatballs for a
large gathering
Luongo and Strausman, friends and
restaurateurs in Manhattan, put a personal
spin on the divide between cuisine from Italy
and the American variety. Cooks interested
in the distinctions between regional Italian
specialties yet still fond of the American
versions they grew up with will enjoy almost
every recipe in this spirited book.
restaurateurs in Manhattan, put a personal
spin on the divide between cuisine from Italy
and the American variety. Cooks interested
in the distinctions between regional Italian
specialties yet still fond of the American
versions they grew up with will enjoy almost
every recipe in this spirited book.
| Don't Leave out the Bread Crumbs! |
The biggest mistake cooks make when preparing
meatballs is to leave out the bread or bread
crumbs. While you might think that they would
make the meatballs heavy they actually give the
meatballs a lighter texture. Bread crumbs hold in
the meat juices and prevent the meatballs from
becoming too dense.
meatballs is to leave out the bread or bread
crumbs. While you might think that they would
make the meatballs heavy they actually give the
meatballs a lighter texture. Bread crumbs hold in
the meat juices and prevent the meatballs from
becoming too dense.
 Ahi Tuna Steaks - $ 11.99 Coming from Hawaii or Ecuador, this sushi quality yellow fin tuna has a vibrant red color and can be eaten raw, grilled or sauteed. |
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