This is the definitive meatball recipe

In my statement, there is no room for that of dubious quality that is so hard that it could serve as a throwing weapon. I speak of the well-executed meatball that we can all get with this definitive meatball recipe.

Making good meatballs is easy if we follow some basic guidelines: buy a good piece of whole meat and ask the butcher to chop it; use condiments that provide flavor without masking the meat, which is the main one; Provide juiciness and tenderness to the dough with bread and use a homemade sauce made with care and fresh produce. This is the definitive meatball recipe: see it?

Ingredients

For 40 units

  • Veal400 g
  • Sliced ​​Sliced ​​Bread2
  • Egg1
  • 30 ml of milk
  • Dijon mustard25 g
  • Ketchup40 g
  • Provencal herbs 1 teaspoon
  • 1/2 teaspoon garlic salt
  • Salt
  • Ground black pepper
  • Wheat Flour40 g
  • Extra virgin olive oil for frying
  • Homemade tomato sauce350 g

How to make the definitive meatball recipe

Difficulty: Medium

  • Total time40 m
  • Elaboration20 m
  • 20 m cooking
  • 1-hour rest

In a deep and wide bowl, mix the egg with the milk, mustard, and ketchup. Beat well and add the two slices of sliced ​​bread. We crush with a fork until obtaining a homogeneous porridge in which no bread pieces are noticed. Add the Provencal herbs, garlic salt and salt to taste.

Add the minced meat and mix with your hands (very clean) so that all the ingredients and flavors are integrated. Let the mixture stand for an hour in the refrigerator, with the container tightly covered. Meanwhile, we prepare a homemade tomato Do not buy it prepared, this is a very important point to make our meatballs go from being rich to simply being “the definitive meatballs”.

When the meat mixture has rested, we form the meatballs. We take small portions, boleamos and pass them by flour. It will take a little longer if we make them small, but the result is more delicate and then they will be cooked faster in the sauce. This is a soft dough, but it is left to handle and results in tender meatballs inside and very juicy.

Once the meatballs are battered, we heat abundant extra virgin olive oil in a pan and fry them over high heat for a minute. We want them to be sealed on the outside, so we turn them carefully when frying. Drain the meatballs on absorbent paper before passing them to a casserole with tomato sauce and cook for 10 minutes. We serve immediately.

With what to accompany the definitive meatballs

The definitive meatballs marry perfectly with a garnish of white rice or with creamy mashed potatoes and bread, a lot of bread. They are a perfect unique dish that also freezes very well. You can not put buts to this recipe, we only encourage you to make them and tell us what you think.

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