Difference between revisions of "Alternative:Italian Meatballs"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Italian ([^cC])(.*)\]\]" to "Category:Italian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (moved Cookbook:Italian Meatballs to Alternative:Italian Meatballs: Text replace - "Cookbook:" to "Alternative:") |
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Revision as of 16:27, 9 May 2012
| Alternative:Italian Meatballs | |
|---|---|
| Category: | Italian recipes |
| Servings: | 6 |
| Time: | 40 minutes |
| Difficulty: |  |
| Cuisine of Italy
Ingredients
- 500g (18 oz - 1½ lb) minced veal meat
- ¼ tsp oregano
- ¼ tsp parsley
- 1 clove of garlic, minced
- 1 large egg
- 125 b (4 oz - ¼ cup) breadcrumbs
- 30 g (1 oz - 1 Tbs) grated grated Parmesan cheese
- Salt and pepper, to taste
- Olive oil for frying
Procedure
- Mix all ingredients together in a large bowl-best using your hands, squeeze all ingredients.
- Heat large skillet over medium heat, drizzle on a little olive oil and preheat oven to 175°C (350°F) in the meantime.
- Use your hands to roll meat into bite sized balls.
- Place the meatballs in the skillet and cook uncovered for 3 minutes, roll them over and cook another three minutes.
- Transfer the meatballs onto a baking sheet and bake in the oven for 20-25 minutes.
