Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1/4 cup chopped oregano
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 2 eggs
- Salt and pepper to taste
- 1/4 cup olive oil
Special Equipment Needed:
- Large mixing bowl
- Frying pan
- Slotted spoon
Step-by-Step Instructions:
1. In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, basil, oregano, onion, garlic, eggs, salt, and pepper.
2. Mix well until all ingredients are evenly distributed.
3. Form the mixture into small meatballs, about 1 inch in diameter.
4. Heat olive oil in a frying pan over medium heat.
5. Add the meatballs to the pan and cook for 10-12 minutes, turning occasionally, until browned on all sides.
6. Use a slotted spoon to remove the meatballs from the pan and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 12 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any hard cheese, such as Romano or Asiago, can be used instead of Parmesan cheese.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the meatball mixture for extra flavor.
- Serve the meatballs with a tomato sauce or a creamy mushroom sauce.
- Make larger meatballs and use them to make meatball subs.
Tips and Tricks:
- Don't overmix the meatball mixture, as it can make the meatballs tough.
- Wet your hands with water before forming the meatballs to prevent the mixture from sticking to your hands.
- If the meatballs are not browning evenly, rotate them in the pan to ensure even cooking.
Storage Instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the meatballs in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation Ideas:
Serve the meatballs on a platter with toothpicks for easy serving.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
Serve with a side of roasted vegetables or a salad.
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Garlic bread
Troubleshooting Advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind it together.
- If the meatballs are too dry, add a splash of milk to the mixture to add moisture.
Food Safety Advice:
- Always wash your hands before handling raw meat.
- Cook the meatballs to an internal temperature of 160°F to ensure they are safe to eat.
Food History:
Polpette di Squarquaglione is a traditional Italian dish, originating from the region of Emilia-Romagna.
Flavor Profiles:
Savory, herbaceous, and slightly salty.
Serving Suggestions:
Serve as an appetizer or as a main course with a side dish.
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Region: Italian