They are very easy to prepare, everyone likes them, and they can be made in many variations. What are we talking about? Parmesan meatballs!
Ingredients
To prepare the base for classic meatballs, you will need:
- 1kg mixed ground beef/pork
- 2-3 whole eggs, depending on size
- 200g freshly grated Parmigiano Reggiano
- A bunch of parsley
- 2 cloves of garlic
- Extra virgin olive oil
- 150g breadcrumbs + as much as needed for rolling the meatballs
- One teaspoon of milk
- Salt and pepper to taste
- Thyme to taste
You can prepare them in the traditional way, or add some leftover vegetables for an amazing fridge-clearing dish: spinach, artichokes, potatoes, and much more.
If you add wet ingredients, adjust the amount of breadcrumbs accordingly, or omit the milk to achieve the correct consistency.
Fried or Baked Parmigiano Reggiano Meatballs
Light or super crispy, the choice is yours.
To prepare baked Parmigiano Reggiano meatballs, roll them in breadcrumbs and then bake them in a static oven at 180°C for about 30 minutes, turning them halfway through cooking.
If calories are not an issue for you, dip your meatballs first in beaten egg and then in flour or breadcrumbs and fry them in hot seed oil.
A great compromise, if you have one, is an air fryer.
Stewed Meatballs with Tomato Sauce
Meatballs with sauce should be cooked in a pan with little oil. Halfway through cooking, deglaze with white wine and add chopped white onion. When the onion is nicely golden, pour in the tomato passata and season with a pinch of salt and pepper.
Let them simmer for another 20 minutes and serve with a fresh basil leaf or chopped parsley.
We highly recommend "fare la scarpetta"!
Cooked meatballs can be stored in the fridge for 2-3 days, or you can freeze them.
