Lidia's Meatballs
by Charlie McCarthy, Sr.
Cookware
- mixing bowl
- small bowl
- large, heavy skillet
Ingredients
- 1/2 lbs ground pork
- 1/2 lbs ground beef
- 1 cups breadcrumbs
- 1/3 cups parmigiano-reggiano grated cheese
- 1/4 cups parsley
- 2 cloves garlic
- 1 large egg
- salt
- 1/4 tsp flour
- 1/2 tsp black pepper
- 1/4 cups olive oil
- 1/4 cups vegetable oil
- tomato sauce
Instructions
Step 1
Crumble the ground pork and ground beef into a mixing bowl.
Step 2
Sprinkle the breadcrumbs, 1/3 cup parmigiano-reggiano grated cheese, the chopped parsley, and finely chopped garlic over the meat.
Step 3
Beat the large egg with 1 teaspoon salt and 1/4 flour and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
Step 4
Shape the meat mixture into 1-1/2-inch balls.
Dredge the meatballs in the flour until lightly but evenly coated.
Step 5
Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
Step 6
Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
Step 7
Remove the meatballs, and repeat if necessary, with the remaining meatballs.
Step 8
Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.