Sometimes Fried Meatballs are meant to eaten all by themselves with a nice loaf of bread. No need for gravy or pasta. Just a nice meatball that’s crisp on the outside and soft and tasty on the inside.
Everyone’s mother and grandmother’s meatball recipe is the best and there are a hundred different way to make them. Some all beef, some beef and pork, some beef, pork and veal, etc. and some fried and some baked. Each family has there own secret for making the best.
Mine is no secret. I’ve tried many times to duplicate my Grandmother’s meatball recipe but still haven’t gotten the exact taste I’m looking for. Though I’ll keep trying, mine still turn out to be pretty tasty.
1 pound of ground beef
1 yellow onion, chopped
2 cups of grated Romano cheese
1 cup of flat leaf Italian parsley, chopped
1/2 cup of seasoned bread crumbs
1 tsp of salt
1 tsp of fresh ground black pepper
4 Tbls of extra virgin olive oil
In a large bowl, thoroughly combine all the ingredients above except for the olive oil.
Using your hands, roll the meat into meatballs.
Heat the olive oil in a large frying pan.
Fry the meatball for about 3 minutes on each side. Until meatballs are golden brown.
Drain on a paper towel and serve.
Makes around 12 meatballs
Don't forget to click on the logo below and subscribe to my NEW NEWSLETTER
That's a discovery! That's Italian! That's Great Chicago Italian Recipes.com