I used to make these meatballs with my teenage daughter, back in the day! She now makes her own for her "boys". These are my go to meatballs for all occasions and for a fast and easy dinner. Make extra and keep on hand in the freezer.
|Simmered in marinara sauce.|
|Breaded and baked in the oven.|
Makes approximately 15 meatballs.
2 slices bread (crusts removed), torn into small pieces
1/2 cup buttermilk
1 lb ground meat
1/4 cup finely grated Parmesan cheese
2 tbsp minced fresh parsley
1 lrg egg yolk
1 tsp finely minced garlic
Combine the bread and buttermilk in a small bowl. Let sit for 10 minutes, mashing occasionally with a fork, until a smooth paste forms.
Place the ground meat, parmesan cheese, parsley, egg yolk, salt and pepper to taste in a mediym bowl. Add the bread-milk mixture and combine until evenly mixed. Shape 3 tablespoons of the mixture into a 1 1/2 inch round meatball.
Pour vegetable oil into a 10-11-inch saute pan to a depth of 1/4 inch. Turn the heat to miedium-high. After several minutes, test the oil with the edge of a meatball. When the oil sizzles, add the meatballs in a single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes.
You can bake the meatballs in the oven or simmer them slowly in marinara sauce. Or, I have breaded them (see picture above) and bake them. Spray lightly with oil to get that crunch!