Italian Meatballs Venice Italy Recipe

Name: Italian Meatballs Venice Italy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices Italian bread, broken into small pieces; 1/2 cup milk; 2 tablespoons finely chopped fresh Italian parsley; 2 finely chopped garlic cloves; 1 teaspoon salt; 1 egg, lightly beaten; 1 lb beef mince, finely ground; 6 tablespoons freshly grated grana padano cheese; 1 tablespoon olive oil; ground black pepper; 1 tablespoon oregano

Servings: persons

2 slices Italian bread, broken into small pieces
1/2 cup milk
2 tablespoons finely chopped fresh Italian parsley
2 finely chopped garlic cloves
1 teaspoon salt
1 egg, lightly beaten
1 lb beef mince, finely ground
6 tablespoons freshly grated grana padano cheese
1 tablespoon olive oil
ground black pepper
1 tablespoon oregano

1
Soak the pieces of bread in 1/2 cup of milk for 5 minutes, then squeeze them dry. In a large mixing bowl, combine the soaked bread, the beaten egg and mix in the other ingredients.
2
Knead the mixture with both hands or beat with a wooden spoon - hands are better as my Italian grandmother will gladly tell you. Keep at it until all the ingredients are well blended and the mixture is smooth and fluffy.
3
Shape into balls about 1 and a 1/2 inches round. Lay the meatballs out on a baking tray, cover them with plastic wrap and chill for at least an hour.
4
Heat 1/4 cup of olive oil in a large skillet. Fry the meatballs over a moderately high heat, keep the balls rolling all the time and keep them round.
5
In 8 10 minutes, the meatballs should be brown outside and show no trace of pink inside.
6
Add more oil to the skillet as needed and add your tomato sauce (a good recipe can be had here). Cook until the sauce thickens slightly.
7
Enjoy your Italian meatballs recipe.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 slices Italian bread, broken into small pieces, 1/2 cup milk, 2 tablespoons finely chopped fresh Italian parsley, 2 finely chopped garlic cloves, and more.

Yes, Italian Meatballs Venice Italy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Meatballs Venice Italy

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