Italian Meatballs with Parmesan
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 12
Calories 277, total fat 17 G., saturated fats 5 G., proteins 17 G., carbohydrates 14 G., fiber 3 G., cholesterol 60 mg, sodium 730 mg, sugar 8 G.
Serving size: 1 of 12
Calories 277, total fat 17 G., saturated fats 5 G., proteins 17 G., carbohydrates 14 G., fiber 3 G., cholesterol 60 mg, sodium 730 mg, sugar 8 G.
Italian meatballs with cheese are fried until crispy, then simmered in marinara sauce, sprinkled with fresh basil, and served over boiled pasta, usually spaghetti. The Parmesan cheese makes the meatballs juicier, firmer, and more flavorful.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 slices stale white sandwich bread, crust removed
- 1/3 cup milk
- 700 g of ground meat for meatloaf (beef, pork, and veal or turkey in equal proportions)
- 2/3 tbsp. grated parmesan
- 1/4 cup chopped fresh parsley
- Half an onion, grated
- 2 cloves garlic, crushed
- 1 large egg, beaten
- 6 tbsp. marinara sauce
- 4 tbsp. l. olive oil
- 0.5 cup fresh basil leaves, chopped
- Hot pasta
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Recipes with similar ingredients: white bread, milk, ground beef, minced pork, minced veal, ground turkey, Parmesan cheese, parsley, onions, garlic, eggs, marinara sauce, basil, pasta, meatballs
Cooking the dish according to the recipe:
- Grate the bread coarsely, place in a large bowl, pour in the milk, and let sit for 5 minutes to soak. Add the meatloaf mixture, Parmesan, parsley, onion, garlic, egg, 1 teaspoon of salt, and a few grinds of black pepper and mix. Form the meat mixture into 18 meatballs. Refrigerate for at least 1 hour or overnight.
- In a large Dutch oven or wide saucepan, bring the marinara sauce to a very low simmer. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until browned on all sides, about 6 minutes. Once browned, transfer them to the marinara sauce. Heat the remaining 2 tablespoons of oil in the skillet and cook the remaining meatballs in the same manner.
- Bring the sauce to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from heat and stir in the basil. Season with salt and pepper to taste. Serve with hot pasta.
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