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Italian Meatballs

Here's a meatball recipe guaranteed to melt in your mouth.   This was posted by Chiffonade, cyberfriend and Italian cook extraordinaire (you'll probably see her recipes in other parts of my cookbook.)  I modified the original recipe only slightly by increasing the amount of basil and grated cheese.  Sooo good!

2 pounds   ground beef
1 medium   onion, diced
3 slices   dry white bread (NOT crumbs)
2 large   eggs
cup chopped fresh parsley
1 tablespoon   dried Basil
cup   grated Romano or Parmesan cheese
salt and pepper to taste

Place ground beef in food processor with metal blade (you may find it more convenient to do this in two batches depending on the size of your processor.). Process to break up slightly. Run the white bread under running tap water very quickly to moisten. (breadcrumbs make a tougher, less moist meatball.) Add to food processor with remaining ingredients and process until mixed.

Shape the meatballs with your hands.  Do not pack too firmly.  They should be only firm enough to hold up to cooking but no firmer.  In a non-stick pan fry the meatballs in olive oil to brown well, then finish cooking in your Italian meat gravy.


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