Mama's Spaghetti and Meatballs:)
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- 1 lb
- minced veal or beef
- 2 oz
- breadcrumbs soaked in milk and squeezed dry
- 1 oz
- grated parmesan cheese
- garlic gloves
- 1 tsp
- chopped parsley
- 1 Tbsp
- finely grated lemon zest
- flour for coating
- oil for shallow frying
- 2 c
- tomatoe sauce
- grated nutmeg
- salt and pepper
1Put the bread, meat, garlic, parsley, lemon rind, cheese, nutmeg,
salt and pepper to taste into a bowl. Add the eggs and mix
together lightly but thoroughly.
Gently shape tablespoonfuls of the mixture into the shape of a
golf ball. Roll lightly in flour then place in the refrigerator until
2Pour the oil into a large frying pan and place over moderate heat.
When hot add the meatballs in batches and fry for 3 to 4 minutes
turning until brown on all sides. Lift out and drain on paper
3Add the tomato sauce to the pan thinning to a pouring consistency
with water if necessary.
Return the meatballs to the pan, stir gently and simmer for 15 to
20 minutes until cooked through.
With the meatballs sauce it is possible to dress spaghetti pasta or
penne or fusilli.