“On top of spagheeeeeettiiiiiiii! All covered with cheeeeeeese, I lost my poor meeeeeeeeatball, when somebody sneeeeezed.” Just thought I’d share a (kind of gross) song from my childhood alongside my meatball recipe.
First, you have to understand: I don’t like meatballs. They freak me out. Ground meat, in general, scares me. Part of it is texture, part of it is taste, I think there’s some residual McDonald’s horror included as well, but for whatever reason, I’m not a huge fan. Knowing this, when I say ‘this is AMAZING, you should try it TOMORROW’, you realize that this is high praise indeed!
Servings: 4 with pasta, 6 as appetizers
Time: 30 minutes
1 pound ground beef (or lamb)
1 egg, beaten
1/4 cup parmesan cheese, grated
1 tablespoon fresh parsely, chopped
1 tablespoon italian herbs (oregano, thyme)
1/2 teaspoon salt
1/4 teaspoon nutmeg
Fresh ground pepper, to taste
(Non-stick) frying pan / skillet
In a large bowl, combine ground meat, egg, cheese, parsley and spices; mix until well blended.
Shape mixture into 1″ meatballs; add enough olive oil to generously cover bottom of the skillet. Heat oil over medium heat until very hot, but not smoking. Add meatballs and brown on all sides (this will take several batches). Drain on paper towels.
At this point, you can serve as an appetizer or combine with a marinara or other tomato based sauce and serve with pasta. Bellissimo!