When I first tried to follow an Italian meatballs recipe at a glance I thought it was just about some meat and seasoning with a round shape and cooked through, o how much I was wrong then...
Coming-up with the best meatballs is something more like playing a game rather than cooking, you have to be ready to lose too at a very first shot as I did. But you might be a better cook than I am and get them right away at your table. In what ever position you are if I made my best Italian meatballs surely you can too!
Though this is an easy meatballs recipe with a simple tomato sauce, the problem could come when you try to form with your bare hands the round shape of meatballs that instead gets flat. Worst the flop could even arrive in the frying pan when they break and fall splitting in several chunks of meat. Don't worry then it just happened to me too, so lesson learned I'm passing you my authentic winning Italian meatballs recipe from my trials and errors game. ☺
Enough amount of ingredients to make a good mixture and end-up with roughly 12/13 Italian meatballs are:
In a bowl break the bread in small bits and soak them with milk.
Remove the leaves of parsley from the stems and put them on a cutting board to be finely minced. I prefer my “mezzaluna” (half-moon) knife to do this task because swinging up and down with this cutter makes the cutting process easy and safe.
By the way I added the garlic only at last because I forgot it, so better add it before and mince all together. ☺
In the same bowl add all the ingredients:
I belong to those whom like to work with their bare hands in kitchen and if there is one recipe in which you have to throw your hands in that is the Italian meatballs recipe. Of course you can still opt to mash all with a fork if you like, but even though you still have to make the round shape with your hands.
You must end with something very similar to a smooth and compact compound just like one giant meatball.
I like to make medium meatballs so not too big not too small, just taking about 1 ½ oz. (45g) of meat from the mixture I start rolling within the palms of my hands until I get a good round shape.
I make about 12/13 meatballs ready to be fried, even though they are Italian meatballs recipes that skip this step. I like to slightly fry them so much of the grease will be released.
Pour in a large skillet about ½ cup (118ml) of frying oil and arrange all the meatballs around and fry until lightly brown, then turn off the heat and keep aside while making a simple tomato sauce.
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I like to fry the meatballs so that most of the grease from the meat will melt in the pan and be discarded.
If there's pureed tomatoes that I often use in my family for pasta sauces that is Mutti with which I made a simple tomato sauce for these meatballs too:
Pour the olive oil in a sauce pot with the chopped onion. Turn on the heat and start cooking.
Add all the bottle of tomatoes puree.
Remove all the meatballs and plunge them into the tomato sauce. I prefer to cook them this way so all the grease from the meat will remain in the frying pan.
Add a pinch of salt and cover the pot with a lid.
Now and then give a stir to the tomato sauce and cook well through for about 40 minutes. If the tomato sauce dries out you can add ½ cup (118ml) of water.
After all it's ready, just add a few basil leaves in the sauce and you could even think to make spaghetti and meatballs or just eat them right away.