Perfect Meatballs
Perfect meatballs
Felicity Cloake
Meatballs may be modish, but I think they're best done simply: beef and pork, peppery parsley, sweet onion and the aromatic anise of fennel seeds, lightened with breadcrumbs and quick fried to give a deep brown, caramelised crust. If they were good enough for Lady and the Tramp ...
Serves 4
6 tbsp milk
1 thick slice of white bread, crusts removed
300g minced beef
200g minced pork
1 onion, finely chopped
2 tbsp finely chopped flat-leaf parsley
3 tsp fennel seeds, toasted (optional)
Olive oil, to fry
1. Pour the milk into a shallow bowl and add the bread. Leave to soak for about 10 minutes. Meanwhile, put the other ingredients, except for the oil, into a large bowl, season well, and mix with your hands until thoroughly combined.
2. Mash the bread into a milky paste with a fork and then add it to meatball mixture and mix in well. Heat 1 tbsp olive oil in a large pan over a medium-high heat and fry 1 tsp of the mixture until cooked through. Allow to cool slightly, and then taste for seasoning and adjust if necessary.
3. Shape the mixture into balls – I like to make them the size of a chocolate truffle – add another 2 tbsp olive oil to the pan, and then fry the meatballs in batches until nicely caramelised all over, then turn down the heat and fry more gently until cooked through.
4. Serve with a tomato sauce and spaghetti or sautéed potatoes.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/nov/03/how-to-cook-perfect-meatballs
Felicity Cloake
Meatballs may be modish, but I think they're best done simply: beef and pork, peppery parsley, sweet onion and the aromatic anise of fennel seeds, lightened with breadcrumbs and quick fried to give a deep brown, caramelised crust. If they were good enough for Lady and the Tramp ...
Serves 4
6 tbsp milk
1 thick slice of white bread, crusts removed
300g minced beef
200g minced pork
1 onion, finely chopped
2 tbsp finely chopped flat-leaf parsley
3 tsp fennel seeds, toasted (optional)
Olive oil, to fry
1. Pour the milk into a shallow bowl and add the bread. Leave to soak for about 10 minutes. Meanwhile, put the other ingredients, except for the oil, into a large bowl, season well, and mix with your hands until thoroughly combined.
2. Mash the bread into a milky paste with a fork and then add it to meatball mixture and mix in well. Heat 1 tbsp olive oil in a large pan over a medium-high heat and fry 1 tsp of the mixture until cooked through. Allow to cool slightly, and then taste for seasoning and adjust if necessary.
3. Shape the mixture into balls – I like to make them the size of a chocolate truffle – add another 2 tbsp olive oil to the pan, and then fry the meatballs in batches until nicely caramelised all over, then turn down the heat and fry more gently until cooked through.
4. Serve with a tomato sauce and spaghetti or sautéed potatoes.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/nov/03/how-to-cook-perfect-meatballs
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