Sunday, July 26, 2009

Baked or Fried Italian Flavored Healthy Turkey or Beef Meatballs




First we fry or bake the meatballs and then into the sauce they go, but not all of them make it to the sauce.
 
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We normally make two batches of fried meatballs on Sunday morning, its a tradition. Wake up, start mixing the meatballs, as the family finally awakens, its to the smell of fried meatballs, the aroma is too powerful to sleep through. We leave at least 12 out of the sauce depending on the size of the family, then the rest go into the huge pot of sauce. Sunday usually around 2:00 we start our pasta feast....hope for leftovers for work the next day. When we were growing up, we would have pasta twice a week, the other day was Thursday.

Meatballs

2lbs ground chuck, ground round hamburger, a mixture of veal, pork and beef hamburger meat or lean ground turkey 
4 slices of Italian bread run under warm water, and then tightly squeezed out
1/2 cup Italian flavored bread crumbs
1/4 cup grating cheese
1 or 2 cloves finely minced fresh garlic
2 tablespoon fresh minced parsley
1 teaspoon garlic powder
1/4 teaspoon of cayenne pepper
1/2 teaspoon of black pepper
1 tablespoon of extra virgin olive oil
2 eggs
canola oil for bottom of aluminum foil lined cookie sheet or add 1/2 inch of oil to a fry pan for frying.
ice cream scooper
Mix all ingredients together incorporating well. Use scoop to make evenly shaped meatballs and put on lined cookie sheet that has a little canola oil on so not to stick . Bake at 400 degree oven until browned and crispy. If frying, use a heavy duty non stick pan, add 1/2 inch of oil, heat the oil first. Drop meatballs in hot oil and fry till browned evenly on each side.


Add to favorite sauce if there is any left!

+claudia lamascolo  Author

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