Tip:
Highlight text to annotate it
X
These homemade Mediterranean-style meatballs are a real treat.
Whether served with pasta and a red sauce, stuffed into a crusty Italian roll to make
a mouthwatering meatball sub, or even on their own as a snack, this recipe is one I promise
that you'll make again and again.
Start with the meat. My mixture is a combination of pork and beef, but you can also use all
ground beef, or a combination of beef, pork and veal.
Now cube 4 slices of white sandwich bread into small pieces and place them in a food processor.
Process the cubes until you've turned them into fresh breadcrumbs, and then add the breadcrumbs
to the bowl containing the ground meat.
Next coarsely chop some prosciutto and process it until it forms a soft paste, then add it
to the mixing bowl.
Follow the same procedure for the chorizo and salami, adding them to the meatball mixture
once they've been thoroughly processed into a paste.
Add some freshly grated parmesan or purchase some that's already been grated.
Crack the eggs in a separate bowl and then add them to the mixture.
A dry seasoning blend of Italian herbs along with some fennel seed come next.
I'm pulverizing them in a spice grinder to intensify the taste of the meatballs.
The depth of flavor this adds is well worth it.
Finally some milk and freshly ground pepper complete the recipe.
Carefully start blending the meat mixture with a wooden spoon, but once it begins to
come together use your hands to ensure a thorough blend.
Although you can free-form the meatballs, a scoop helps create a uniform size and ensures
they'll all get done at the same time.
As you form the meatballs, place them on a parchment-lined tray, and space them far enough
apart so they don't touch.
Slide the tray into a preheated oven and bake for 15 to 20 minutes or until the meatballs
have browned. If you're not sure, slice one open to see if it's cooked.
Once they're done, remove the meatballs from the oven and allow them to rest for a few
minutes.
Now they're ready to enjoy, but be sure to make plenty, because they'll be gone before
you know it.
A list of ingredients, along with the amounts and step-by step directions for this recipe
are available to download in the recipes section at thefoodshow.net