This is the ultimate meatball recipe
If there is an elaboration in our gastronomy that is bocato di cardinale that is the meatball. In my statement there is no place for that of dubious quality that is so hard that it could serve as a throwing weapon. I am talking about the well-executed meatball that we can all get with this definitive meatball recipe.
Making good meatballs is easy if we follow some basic guidelines: buy a good piece of whole meat and ask the butcher to mince it; use condiments that provide flavor without masking that of meat, which is the main one; add juiciness and tenderness to the dough with bread and use a homemade sauce made with care and fresh produce. This is the ultimate meatball recipe: shall we see it?
IngredientsFor 40 units
- Veal 400 g
- Sliced sliced bread 2
- Egg 1
- Milk 30 ml
- Dijon mustard 25 g
- Ketchup 40 g
- 1 teaspoon Provencal herbs
- 1/2 teaspoon garlic salt
- Ground black pepper
- Wheat flour 40 g
- Extra virgin olive oil for frying
- Homemade tomato sauce 350 g
How to make the ultimate meatball recipeDifficulty: medium
- Total time 40 m
- Elaboration 20 m
- Cooking 20 m
- Repose 1 hour
In a deep and wide container we mix the egg with the milk, the mustard and the ketchup. We beat well and add the two pieces of sliced bread. We crush with a fork until we obtain a homogeneous porridge in which no pieces of bread are noticeable. Add the Provencal herbs, garlic salt and season to taste.
Add the minced meat and mix with your hands (very clean) so that all the ingredients and flavors are integrated. Let the mixture stand for an hour in the fridge, with the container tightly covered. Meanwhile, we prepare a homemade tomato sauce. Do not buy it prepared, this is a very important point to ensure that our meatballs go from being rich to being, simply, "the ultimate meatballs".
When the meat mixture has rested, we form the meatballs. We take small portions, roll them and pass them in flour. It will take a little longer if we make them small, but the result is more delicate and then they will cook faster in the sauce. This is a soft dough, but it is easy to handle and results in tender and juicy meatballs inside.
Once the meatballs are battered, we heat abundant extra virgin olive oil in a frying pan and fry them over high heat for one minute. We want them to be sealed on the outside, so we flip them carefully when frying. Drain the meatballs on absorbent paper before passing them to a casserole with the tomato sauce and cook for 10 minutes. We serve immediately.
With what to accompany the definitive meatballs
Ultimate meatballs pair perfectly with a side of white rice or a creamy mashed potato and bread - plenty of bread. They are a perfect unique dish that also freezes very well. You can not put buts to this recipe, we only encourage you to do them and tell us what you think.Tags: Fish Desserts Meats And Birds