Meatballs are both affordable and easy to buy ready-made from supermarkets, but the flavour of homemade versions just can’t be beaten.
Though there are many ways to flavour the meaty mixture, Italian seasonings are perhaps the most popular.
And according to chef and food blogger, Rosemary Molloy, she has the “easiest” and most “simple” recipe for an authentic taste.
Sharing the method on her blog, An Italian In My Kitchen, she claimed they were: “The best easy meatballs that are tender and full of flavour.”
Using just a handful of ingredients, including beef, Parmesan, and breadcrumbs, those looking for a tasty and quick dinner can easily make them in just 35 minutes.
Perfect served with pasta, sauce or as a protein-rich snack, the meatballs are versatile too.
READ MORE: James Martin’s homemade pizza recipe has ‘tons of flavour'[LATEST]
Ingredients
- 1lb beef mince
- Three tablespoons of parmesan cheese
- One or two garlic cloves, minced
- Three tablespoons of breadcrumbs
- One large egg
- One teaspoon of parsley (or half a teaspoon of fresh parsley, chopped)
- A pinch of black pepper
- One-quarter of a cup of milk
- Two tablespoons of olive oil
Don’t miss…
Make fresh salsa that’s ‘perfect’ for a summer BBQ with this quick recipe[RECIPE]
Jamie Oliver suggests using a lid to cook the ‘perfect steak every time’[REVEAL]
Common BBQ tool ‘does more harm than good’ claims chef – ‘throw it out now'[EXCLUSIVE]
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info
In a large bowl, combine the beef, egg, bread crumbs, cheese, garlic, parsley and seasoning. Slowly add the milk to bind the dry ingredients together and form a soft, compact mixture.
Once the texture is right, divide the blended raw ingredients into small balls of equal sizes. This recipe should make around 36.
Prepare a large frying pan by heating it with a drizzle of olive oil before adding the meatballs.
Brown on all sides turning often, allowing them to cook for five to six minutes.
Add a drizzle of more oil and cook on medium to low heat for 10-12 minutes more with a lid to cover, until nicely browned.
Stir occasionally to ensure the meat doesn’t burn and then remove the lid for a final two or three minutes of cooking.
Rosemary said: “Cooked meatballs will keep for up to four days in the refrigerator when kept in an airtight container.
Source: Read Full Article