Today is National Meatball Day, so I thought I would share MY PERSONAL meatball recipe. After I researched many recipes for the perfect, EASY meatball, I have designed this recipe. Let me know if you try them.
PREP: 20-25 MINUTES MAKES ABOUT 2 DOZEN
1/4 cup extra virgin olive oil;
1 teaspoon crushed red pepper flakes;
1 Tablespoon dried oregano;
1 Tablespoon dried thyme;
1 teaspoon Kosher salt;
1 lb of mild Italian sausage (I purchased the links, but you can use ground sausage instead);
1 cup dry breadcrumbs (I used the Italian flavored);
1/3 cup freshly grated Parmigiano-Reggiano Cheese;
1/4 cup FRESH chopped Italian parsley;
2 garlic cloves, minced;
1 large egg;
1/4 cup All-Purpose flour
Combine in a large bowl; 1 Tablespoon of olive oil, red pepper flakes, oregano, thyme, salt, bread crumbs, cheese, parsley, garlic, egg – thoroughly combine.
Then add sausage (CASINGS REMOVED if you bought links). Mix with hands to combine all ingredients.
Using a small melon ball scoop, I formed the mixture into small meatballs. Spread 1/4 cup of flour onto a plate; roll each meatball in the flour and gently shake off excess.I placed meat balls on a parchment lined plate to prepare for cooking. Pour remainder of olive oil in a non-stick skillet. Once oil is heated and shimmering, add meatballs, one at a time to pan. Make sure they do not touch and do not overcrowd the pan.
Allow meat balls to cook for approximately 4-5 minutes, turning several times to cook all sides. Remove from pan and allow to drain on a paper towel.
Add them to your favorite sauce and pasta. Once I have cooked my sauce, I add my already cooked meatballs to the sauce, just to warm them back up.