Wednesday, June 6, 2012

Italian Meatballs

Absolutly delicious, moist, flavorful, perfect meatballs. Make these for the people in your life, they'll love you for it.

2 1/2 lbs ground beef
4 sweet Italian sausages
4 cloves garlic, minced
5 large or 10 small basil leaves, chopped
handful fresh parsly leaves, chopped
2 eggs
2/3 cup bread crumbs
two big handfuls of parmesan cheese
salt and pepper to taste
vegetable or canola oil for frying

Fresh herbs are preferred, but dried could be substituted. For the tastiest meatballs, use real parmesan cheese, not the stuff in the green can.

Heat 1/3 cup oil in a large skillet over medium high heat. Place ground beef in a mixing bowl, remove sausage casing and add to bowl. Add the garlic and remaining ingredients. Using your hands, mix the ingredients well, without overmixing. Dig your hands in and squeeze, then turn the meat to grab what is on the bottom. Do not over mix, your meatballs will be like rocks rather than tender and juicy. Form your meatballs, I usually make them about the size of golf balls, and I get about 20 from a batch. You can make them smaller or larger, depending on your liking.
Check the oil by placing a small piece of meat in the skillet, if it bubbles around the meat, it's hot enough. When the oil is sufficiently heated, place the meatballs in. When the first side is nice and brown and gorgeous, flip them. You may have to flip them to the sides as well, especially if they are large.
Drain on a plate lined with paper towels and enjoy with pasta and your favorite red sauce or as the star of a meatball sub.

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