Translate - Translate to:

Breaded meatballs in the pan

Breaded meatballs in the pan

When as a child I saw people coming to the table this huge tray of golden balls went into raptures!
It was one of my great passions.

My mother prepared them exclusively with fresh meat while my grandmother, more traditional, also mixed any leftovers of cooked meats.
But the important thing, for me, was that they were beautiful breaded meatballs.
Because of methods to make meatballs and to cook them there are many, whether they are in sauce or baked or even fried in immersion; but those there, for me, were special.

Sure the meatballs, like many other great traditional dishes (example the stuffed pasta), They were created to recycle and rinobilitare leftovers of the canteen;
 ma now They are taken to the rank of a refined dish:
as long as they are well prepared and good!

The basic components in addition to meat, for me, garlic and parsley will always remain: let them hear!
moreover, it is a very pleasant (childhood) memory that can not be erased.

For meat I always prefer a pig / beef mix that is always available in a butcher's shop; without disdaining, however, the addition of what happens to shoot in the fridge.
For cooking I prefer clarified butter: there is never the risk of burning and spoiling the taste.

Here are my meatballs.

Ingredients:

Being a home-made preparation, the quantities are very indicative and variable depending on the taste of each and the availability of the ingredients.

minced meat mixed

g.

200

parsley

bouquet

1/2

garlic

cloves

2

salt and pepper

 q.s.

stale bread

slices

4

milk

q.s.

egg

pc.

1

bread crumbs

q.s.

mustard (optional)

 A.D. Lib.

oregano (optional)

 A.D. Lib.

other spices (optional)

 A.D. Lib.

clarified butter for the pan

q.s.

Preparation:

Google ads

 

Here the preparation with the mixer is illustrated, much more comfortable than the manual one.
Notwithstanding that with patience and a good knife you can prepare everything manually!

Put the slices of bread in a plate and sprinkle with a little milk; let them rest for about ten minutes turning them two or three times: they will soften but will not be reduced to jelly (in practice the same procedure used for bread in dumplings) Or do not require to be then squeezed to eliminate the excess milk.
Coarsely chop the garlic and then put it in the mixer along with the big glass of clean parsley leaves.

Add the soaked bread and chopped and chop for a minute.

Complete with meat and spices, salt and pepper and mix again.

Obtained a homogeneous mixture also add the egg and mix again.
It will result in a soft and sticky dough: no problem, it will bind and fix better with breadcrumbs!

Of course, if it were just runny, you will need more freshly soaked bread; after a couple of times the appropriate doses will come automatically.
Shape into balls about g 40 / 50 well and roll them in bread crumbs; then flatten them with your hands.

Heat the clarified butter (there is no risk of burning) and just at a temperature start placing the meatballs.

Brown them well focused never too lively on one side, turn them over and cook on the other.

They will have to brown well without ever forming a hard crust.
Drain on a kitchen paper and then transfer them on a tray and bring them to the table:
they will be a pleasant meat dish for everyone.

Here you are been accompanied by a simple outline of spatzle butter and steamed broccoli tossed with olive oil and lemon.

ADVICES AND NOTES:

Google ads

 

  • Having available leftovers of cooked meats or minced meat together with raw meats: without exaggerating to prevent their taste from becoming too evident.
  • The presence of the egg in the dough as well as acting as a binder allows to skip the three-phase breading (flour, beaten egg, breadcrumbs).
  • A little trick: as for the burgers on the grill, if you do not want them to swell in the middle, during cooking, press them. before cooking, with the thumb in the middle, so as to form a small concavity (which will flatten out by cooking).
  • My friend Lorenza, instead of the clarified butter, uses olive oil, and at the end of cooking she adds some capers, whose agro taste breaks down the sense of fat. And the resulting sauce will serve as a seasoning for meatballs.
  • Excellent even cold, the day after.

add comment

Print Friendly, PDF & Email

Do you like this website?

Here you can help improve it