Ingredients with Measurements:
- 1 lb. ground beef
- 1/2 cup breadcrumbs
- 1/2 cup grated Granone Lodigiano cheese
- 1/4 cup milk
- 1 egg
- 1/4 cup chopped parsley
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 cup all-purpose flour
- 2 tbsp. olive oil
- 1/2 cup beef broth
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Skillet
- Wooden spoon
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine ground beef, breadcrumbs, Granone Lodigiano cheese, milk, egg, parsley, salt, black pepper, and nutmeg. Mix well.
3. Shape mixture into 1-inch meatballs and roll in flour to coat.
4. Heat olive oil in a skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 5-7 minutes.
5. Transfer meatballs to a baking sheet and bake in preheated oven for 10-12 minutes, or until cooked through.
6. In the same skillet used to cook the meatballs, add beef broth and bring to a simmer. Cook for 2-3 minutes, or until slightly thickened.
7. Serve meatballs with the beef broth sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat oven to 375°F.
Serving size:
This recipe makes approximately 20 meatballs, serving size is 4 meatballs per person.
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 9g
Protein: 20g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Parmesan cheese can be used instead of Granone Lodigiano cheese.
Variations:
- Add minced garlic or onion to the meatball mixture for extra flavor.
- Serve meatballs with marinara sauce instead of beef broth.
- Make smaller meatballs and serve as appetizers with toothpicks.
Tips and tricks:
- Don't overwork the meatball mixture, as this can result in tough meatballs.
- Use a cookie scoop or tablespoon to portion out the meatball mixture for even-sized meatballs.
- To make ahead, shape the meatballs and refrigerate until ready to cook.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place meatballs in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Serve meatballs on a platter with the beef broth sauce drizzled over the top.
Garnishes:
Chopped parsley or grated cheese can be sprinkled over the top of the meatballs for added flavor and presentation.
Pairings:
Serve meatballs with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Caesar salad
Troubleshooting advice:
- If the meatballs are too dry, add a little more milk to the mixture.
- If the meatballs are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
- Store leftover meatballs in the refrigerator within 2 hours of cooking.
Food history:
Granone Lodigiano cheese is a hard Italian cheese made from cow's milk. It is similar in flavor to Parmesan cheese and is often used in Italian cuisine.
Flavor profiles:
The meatballs are savory and slightly nutty from the Granone Lodigiano cheese, with a hint of nutmeg for warmth.
Serving suggestions:
Serve meatballs as a main dish with a side of vegetables or salad.
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Region: Italian