Big Giant Meatballs
These are great to make ahead and put in the crockpot with your favorite sauce. Excellent for entertaining.
- 4pounds ground beef
- 4 cloves garlic, minced
- 4 eggs
- 2 cups freshly grated Romano or Parmesan cheese
- 3 tablespoons chopped Italian flat leaf parsley
- salt and ground black pepper to taste
- 4 cups stale Italian bread, crumbled
- 3 cups lukewarm water
- 2 cups olive oil
Directions
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it's shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
- Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.
Original here.
No comments:
Post a Comment