These are the meatballs Elisabetta learned to make from her mother. We whip them up when we're too tired or too busy to put together something more elaborate.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound (450 g) not-too-lean ground beef
- 3/4 cup day-old Italian bread, crust removed and discarded, and crumb shredded
- Milk (you'll want to have a pint - 500 ml - handy)
- A large egg or 2 small ones
- 1/4 cup minced parsley
- Salt & pepper to taste
- A healthy pinch of nutmeg or whatever other ground spice suits your fancy (optional)
- 1/4 cup olive oil
- Bread crumbs for rolling the meatballs (optional)
Preparation:
Soak the bread in enough milk so it is thoroughly wet through, 3-5 minutes. Drain it well, squeezing it gently to remove most of the milk -- you want the crumbs moist but not dripping. Combine the crumbs with the ground meat, the egg, the minced parsley, the nutmeg, salt and pepper to taste, and knead the mixture well. Then shape it into so many balls about an inch (2.5 cm) in diameter. If you like, roll them in bread crumbs.
Set a large skillet to heat with the oil, and add the meatballs. Cook, stirring, over a medium flame until they are browned on all sides, then pour in a half cup or slightly more milk. Partially cover and simmer the meatballs until they are done and the sauce is considerably thickened. Serve, spooning the sauce over the meatballs, with a salad, spinach, or mashed potatoes.
The wine? Something light and zesty, for example a Dolcetto or a Chianti d'annata that hasn't seen much wood.
Set a large skillet to heat with the oil, and add the meatballs. Cook, stirring, over a medium flame until they are browned on all sides, then pour in a half cup or slightly more milk. Partially cover and simmer the meatballs until they are done and the sauce is considerably thickened. Serve, spooning the sauce over the meatballs, with a salad, spinach, or mashed potatoes.
The wine? Something light and zesty, for example a Dolcetto or a Chianti d'annata that hasn't seen much wood.
