Happy Birthday Alyssa!
Thank you for making Italian Meatballs from the famed cookbook Essentials of Classic Italian Cooking by Marcella Hazan on your birthday.
Compliments of JennaDish
from Essentials of Classic Italian Cooking by Marcella Hazan
A slice of good-quality white bread (used Italian bread)
1/3 cup milk
1 pound ground beef, preferably ground chuck
1 Tablespoon onion, chopped very fine
1 Tablespoon chopped parsley
1 Tablespoon extra virgin olive oil
3 Tablespoons freshly grated parmigiano-reggiano cheese
Whole nutmeg (I used ground nutmeg)
Black pepper, freshly ground
Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3-4 large Italian bread slices)
1. Trim away the bread crust, put the milk and bread in a small saucepan and turn on the heat to low. When the bread has soaked up all the milk, mash it to a pulp with a fork. Remove from heat and allow to cool completely.
2. Into a bowl put the chopped meat, onion, parsley, the egg, the tablespoon of olive oil, the grated Parmesan, a tiny grating of nutmeg - about 1/8 teaspoon - the bread and milk mush, salt, and several grindings of black pepper. Gently knead the mixture with your hands without squeezing it. When all the ingredients are evenly combined, shape it gently and without squeezing into balls about 1 inch in diameter. Roll the balls lightly in the bread crumbs.
3. Choose a saute pan that can subsequently accommodate all the meatballs in a single layer. (or cook them in two batches) Pour in enough vegetable oil to come 1/4 inch up the sides. Turn on the heat to medium high and when the oil is hot, slip in the meatballs. Sliding them in with a spatula will avoid splashing hot oil out of the pan. Brown the meatballs on all sides, turning them carefully so they won't break up.
This is a partial recipe of Marcella Hazan's Meatballs and Tomatoes recipe. I just preferred to use Muir Glen Organic Pasta Sauce in place of cooking plain tomatoes.