A delicious recipe for meatballs from Donatella Arpaia's mom. Serve with a Quick Sunday Ragu.
Recipe courtesy of Donatella Arpaia
|2 lbs ground sirloin||Salt and pepper to taste|
|1 loaf stale Italian bread||2 cloves finely chopped garlic|
|4 tbsp freshly grated Parmesan cheese||2 medium eggs|
|cup Italian parsley, coarsely chopped|
Break up the bread and soak the pieces in water. Squeeze out all the excess water and break into pieces. In a large bowl, mix all of the ingredients together with your hands until everything is completely incorporated.
Form the mixture into golf ball-sized meatballs. Fry the meatballs in olive oil (the oil should not completely cover meatballs), turning them when a nice golden brown color forms on bottom.
Drain on paper towels. It's ok if the meatballs are slightly undercooked--they will finish cooking in the sauce.
Add the meatballs to the simmering tomato sauce for about 20 minutes to finish cooking; you don't want them to soak up too much of the liquid and become soggy.
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