such a thing, how hard can it be . . .
actually I have found that good meatballs are not as simple as it sounds.
I use salt pepper egg for binder - no filling - 90/10 ground beef.
about one ounce / 30 g per meatball.
after they are formed I chuck them in the fridge for 6 hrs minimum - this firms them up for the . . .
pan fry in liberal amount of olive oil. brown crust developed - individually turned so 'all' sides get a nice browning . . .
then the whole pan into a low oven - 275'F/135'C - for about 20-25 minutes.
remove to a dish to cool & set up
drain / scrape the pan through a sieve - use the pan 'fond' & bits in the sauce.
heat up the sauce, plunk in the meatballs to warm through -
multiple old people rave over these - anyone doing similar?
nice spicing/herbs to suggest?
actually I have found that good meatballs are not as simple as it sounds.
I use salt pepper egg for binder - no filling - 90/10 ground beef.
about one ounce / 30 g per meatball.
after they are formed I chuck them in the fridge for 6 hrs minimum - this firms them up for the . . .
pan fry in liberal amount of olive oil. brown crust developed - individually turned so 'all' sides get a nice browning . . .
then the whole pan into a low oven - 275'F/135'C - for about 20-25 minutes.
remove to a dish to cool & set up
drain / scrape the pan through a sieve - use the pan 'fond' & bits in the sauce.
heat up the sauce, plunk in the meatballs to warm through -
multiple old people rave over these - anyone doing similar?
nice spicing/herbs to suggest?