ABOUT THE RECIPE
Needless to say, meatballs are the comfort food of our childhood. Juicy and a little garlicky, they’re perfect with tomato sauce and pasta; or plain, served with chips and homemade mayonnaise. Nonna Rosa used to make her special garlic meatballs with three secret ingredients: freshly chopped parsley from her garden, whole wheat bread crumbs, and white pepper.
White pepper is slightly different from the black one, less spicy and strong (although they both come from the same seed, they undergo a different process), white pepper has beneficial properties that promote digestion.
When it comes to the shape, she advises not to make big balls. Some blogs recommend to shape the meat in golf-ball-sized meatballs, but this will require a longer cooking process, and while the outside could seem brown and crispy, the inside could be undercooked. Instead, always choose for a smaller size (half inch diameter will do the work).
Garlic of course is not necessary, but if you like it and you’re looking for a not too strong flavor, you can roast your garlic in the oven first and add it cooked to the mixture.
12 oz minced beef meat
6 oz minced pork meat
1 cup whole weat breadcrumbs
1 cup grated parmesan cheese
1 large egg
1 garlic clove, finely chopped (or half garlic head, if roasted)
fresh parsley, finely chopped
a pinch of white pepper
a pinch of salt
vegetable oil, fro frying (better if not olive oil)
baking tray, with baking paper
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Into a large bowl combine the minced beef meat, the minced pork meat, breadcrumbs, parmesan cheese and one large egg. Add the chopped fresh parsley, the finely chopped garlic clove, a pinch of salt and the withe pepper.
Mix all the ingredients with your hands, or with the help of a fork. Once the dough is homogeneous, cover it with a damp cloth, and let it rest for 10 minutes in the fridge. Now it's time to shape the meat into small meatballs (preferably ½ inch diameter). Make sure to place them on a flat surface, with some space in between.
Add some vegetable oil into a pan, and leave the heat to medium. Once the oil is hot, carefully add your meatballs. Keep them covered and flip them every 5 to 6 minutes. Remove the lid for the final part of the cooking, to let the brown crust form.
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