Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups chicken broth
Special equipment needed:
- Large mixing bowl
- Skillet
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, garlic, parsley, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Using your hands, form the mixture into small meatballs, about 1 inch in diameter.
3. Heat olive oil in a skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 6-8 minutes.
4. Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cover the skillet with a lid. Cook for 15-20 minutes, or until the meatballs are cooked through and the broth has thickened slightly.
5. Serve hot, garnished with additional parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning meatballs, low heat for simmering in broth.
Serving size:
Makes approximately 20 meatballs, serving size is 4 meatballs per person.
Nutritional information:
Calories per serving: 250
Fat: 16g
Carbohydrates: 8g
Protein: 19g
Sodium: 800mg
Substitutions for ingredients:
Ground pork or turkey can be substituted for ground beef. Panko breadcrumbs can be used instead of regular breadcrumbs. Beef broth can be used instead of chicken broth.
Variations:
Add grated Parmesan cheese to the meatball mixture for added flavor. Substitute cilantro for parsley for a different flavor profile. Serve meatballs with a tomato-based sauce for a classic Italian twist.
Tips and tricks:
Make sure to evenly distribute the ingredients when mixing the meatball mixture to ensure consistent flavor in each meatball. Use a cookie scoop or spoon to form the meatballs for a more uniform size. If the broth is too thin, remove the lid and simmer for an additional 5-10 minutes to thicken.
Storage instructions:
Store leftover meatballs and broth in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat meatballs and broth in a skillet over low heat until heated through.
Presentation ideas:
Serve meatballs in a shallow bowl with broth and garnish with fresh parsley.
Garnishes:
Fresh parsley, grated Parmesan cheese, or red pepper flakes.
Pairings:
Serve with crusty bread and a side salad for a complete meal.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or rice pilaf.
Troubleshooting advice:
If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind them together. If the broth is too thick, add more chicken broth to thin it out.
Food safety advice:
Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before serving.
Food history:
Perișoare is a traditional Romanian dish that is typically made with ground beef or pork, breadcrumbs, and spices. It is often served with a tomato-based sauce or in a broth.
Flavor profiles:
Savory, garlicky, and herbaceous.
Serving suggestions:
Serve hot as a main dish or as an appetizer.
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Region: Romanian