How To Prepare Recipe Italian Meatballs Delicious and Healthy

Home cuisine ultimate Italian Meatballs easy, tasty, practical.

21 ingredients, 6 steps, cooking Italian Meatballs

Good Morning mother, at this time you can cook recipe Italian Meatballs with 21 ingredients and 6 steps. Below this is how to cook, please read carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 21 ingredients and 6 stages of easy cooking Italian Meatballs.

Ingredients for Italian Meatballs

1. You need : Ground beef.
2. You need : Ground pork.
3. It’s : Sliced or torn bread.
4. It’s : Milk.
5. Prepare : Chicken egg.
6. Prepare : Freshly grated parmesan cheese (medium grate) (plus more for service presentation).
7. Prepare : White onion, finely diced.
8. It’s : Garlic, minced.
9. You need : Fennel seed.
10. You need : Italian Seasoning.
11. Prepare : Extra virgin olive oil.
12. It’s : Red pepper flake.
13. Prepare : Your favorite marinara sauce.
14. Prepare : Kosher salt.
15. It’s : Freshly-ground black pepper.
16. Prepare : Kosher salt.
17. It’s : "Meatball" Subs.
18. It’s : provolone or mozzarella (or both) slices.
19. It’s : Hoagie buns.
20. It’s : Meatballs for Pasta.
21. You need : Servings cooked pasta.

If all material requirements Italian Meatballs it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Process Cooking Italian Meatballs

1. Heat a large saute pan on low to medium-low heat. Toast the fennel seeds and red pepper flake in the pan for one to two minutes, taking care to not burn the spices. Add the olive oil and raise heat on the pan to medium.
   
2. Add the diced onion to the sauté pan and one pinch of Kosher salt. Sweat onions for 5-6 minutes and add minced garlic. Sweat for another 5-6 minutes. Stir in Italian seasoning, sweat another minute or two and remove from heat and allow to cool to around room temp.
   
3. Soak the bread pieces in the milk. In a large mixing bowl, beat the egg with a pinch of salt and a few grinds of black pepper. After the bread pieces have soaked up as much milk as possible, drain the excess and mash the bread with a fork so there are no large or medium sized chunks. Stir the bread and grated parmesan to combine in the large mixing bowl with the beaten egg mixture.
   
4. Add cooled onion mixture to bread mixture and stir to combine. Add ground pork and ground beef to the mixture along with the 1/2 TBSP of Kosher salt and 1/2 TBSP of freshly-ground black pepper. It's easiest (for me, anyway) to mix this with your hands. Don't worry about over-mixing. Make sure the entire mixture is as homogeneous as possible.
   
5. For Meatballs and pasta: Turn on your oven's broiler and put a rack about 3/4 of the way to the top. Form the meat mixture into 3-4 ounce balls (you'll have about 12-15 meatballs) and place them in a 9x13 roasting pan. Place them under the broiler for about 20 minutes or until the internal temperature is 165°F. The inside of the meatball will remain juicy, tender and flavorful. Serve with pasta and marinara and garnish with parmesan cheese.
   
6. For "Meatball" Sandwiches: Form the meat mixture into patties. Fry in a pan on the stove top. Melt cheese over the patties. Toast a split hoagie roll. Assemble sandwich with a few tsps of marinara.
   
7. Finish and Enjoy.

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