In a large bowl, mix all ingredients except olive oil by hand,
using a light touch. Take a portion of meat in hand, and roll
between palms to form a ball that is firmly packed but not
compressed. Repeat, making each meatball about 2 inches in
diameter.
In a large, heavy pot heat olive oil over medium-high heat.
When it shimmers, add meatballs in batches. Do not crowd.
Brown well on bottoms before turning, or meatballs will break
apart. Continue cooking until browned all over. Remove
meatballs to a plate as each batch is finished. Let meatballs
cool slightly; cover and refrigerate until needed.
Originally Submitted
11/2/2010
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