The Humble Meatball

The humble and delicious meatball. So many nationalities claim ownership to these delectable little balls of minced meat, but the question is, who’s are the best. By some accounts the meatball originated in Persia where cooks combined leftover meats and bread crumbs with herbs and seasonings and portioned the mixture into small golf ball sized morsels. From there the concept traveled throughout the Mediterranean, through the middle east and to China.

Almost every culture has some sort of meatball with regional variations. And why not? Meatballs are great in sandwiches, over pasta or rice, on pizzas, in soups, or by themselves. Everyone loves a meatball.

Dee’s Recipe for 14 Meatballs

• 1/2 lb. ground beef
• ½ lb.  ground pork
• 1/2 lb. ground veal
• Loaf of Italian Bread (or any slightly stale bread)
• ½ cup Italian Parsley (finely chopped)
• 2 tsp. salt (I prefer Kosher or Sea Salt)
• 2 tsp. black pepper
• 2 tsp. granulated garlic
• 2 cloves minced garlic
• 1 extra large egg
• 1/2 cup grated Pecorino Romano
• 1/2 cup bread crumbs (seasoned or unseasoned)
• 3 cups vegetable oil

Finely chop the parsley, allow it to dry for 30 minutes and set aside.  Wet the stale bread and squeeze until doughy.

Add all your meat, garlic, egg, parsley, cheese, salt, and pepper to the bread mixture and knead until all ingredients are thoroughly mixed. Finally, add bread crumbs and knead again.

Divide into 14 pieces or size of your choice and roll until meatballs are round.

Heat vegetable oil in frying pan and once the oil is hot, gently place the meatballs in the oil. Watch carefully and turn when light brown on all sides.

Meatballs are great to make in batches and freeze for up to 3 months.