If you tell me you bake your meatballs instead of frying them, I'm afraid we can't be friends...
And if you buy your meatballs ready made, well, there's just no hope for you.
Here's Nana Min's meatball recipe:
- 2 lbs. 80/20 beef
- 1 lb. ground pork
- 1 lb ground veal
- I4 eggs (one per pound)
- 2 cups good Italian seasoned bread crumbs
- 2 cups grated parmiggiano/Romano blend
- 1.3 cup warm water.
- Mix the shit out of it all and fry over medium/high heat until golden brown, turing often so they don't stick.
- Throw a dozen in a pot of sauce and freeze the rest for later.
(If you can't find the ground veal, add 1/2 lb. each of beef and pork.. If you're jewish, well, there's always matzah...)
This is my Grandfather Angelo, Nana Min
and me and my two brothers.
I'm thinking '73/'74 thereabouts
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I start my meatballs in the skillet to give them a good crust then finish in the oven until internal temp is 150-160. Not too rare and not so done that they're sawdust. (Unless I grind it myself I NEVER eat undercooked ground beef. I'm a USDA veterinarian and I've seen WAY too many E.coli positives in ground beef.)ReplyDelete
Funny! I can always find kosher ground pork at the right butcher: if not, I can always grind up a pound of baconReplyDelete
Mom would occasionally use Jimmy Dean sausage for the pork, brown the meatballs in a pan and put them in a covered cast iron pan in the oven. The fry pan with the brown would be used to make a super brown gravy for use over noodles or boiled spuds. Good food under any circumstances.ReplyDelete
Damn, you're tough, I bake meatballs, rice & pretty much anything that will keep me from using my old worn out stove. I'm going to get the kitchen updated sometime.ReplyDelete