What are Marcella hazan meatballs? Marcella Hazan Meatballs is a standard Italian sausage dish. In the United States, it is often characterized by the inclusion of minced meat in a tomato-based sauce, although it can be quite a different outside of Europe. A meatball is typically pieces of sausage rolled into one or more balls before frying. The balls are intended to resemble meatballs (by their shape, size, and presentation), although some variations use minced or ground beef. Meatballs can be found in many types of sauces, but they are most commonly associated with Italian cuisine.
Marcella Hazan meatballs recipe is a delicious thing and very common in Italian recipes. They are a great way to whip up a quick and easy meal for a family of 4. This easy meal-in-a-bowl recipe features a fabulous homemade meat sauce, a touch of onion, garlic, and parsley, plus a light and very cheesy Parmigiano-Reggiano cheese. The best part is that it’s deliciously served with a side salad or an excellent Italian soup.
Marcella Hazan meatballs are quick, easy, and cheap to make, yet they’re also so tasty that they’ll be a hit with your loved ones. They’re also a great way to use up leftover meat. Today I’m going to show you how to make the most delicious meatballs, from scratch.
How To make Marcella Hazan Meatballs
Marcella Hazan Meatballs are a classic Italian recipe that is traditionally made by mixing ground beef with a mixture of bread crumbs and grated cheese. These meatballs are then boiled for 20 minutes in a pan, draining the excess liquid. The mixture is then shaped into balls and fried until golden brown. These meatballs can be served on pasta, spaghetti, or as part of a meat sauce.
Ingredients
- Good-quality white bread (Italian bread), 1 slice
- Milk, 1/3 cup
- Ground beef, 1 pound
- Onion (chopped very fine), 1 tablespoon
- Fresh parsley (chopped), 1 tablespoon
- 1 Egg
- Extra virgin olive oil, 1 tablespoon
- Parmigiano-reggiano cheese (freshly grated), 3 tablespoons
- Nutmeg, 1/8 teaspoon
- salt
- Black pepper (freshly ground)
- Unflavored bread crumbs (spread on plate)
- Vegetable oil
Step By Step instructions To Make Marcella Hazan Meatballs
Step 1
Turn on the heat to low, remove the crust from the bread, and add the milk and bread to the saucepan.
Step 2
Using a fork, mash the bread to a pulp after it has absorbed all the milk. Allow the bread to cool completely before serving.
Step 3
Add meat, onion, parsley, egg, olive oil, grated Parmesan, a slice of nutmeg – about 1/8 teaspoon – bread and milk mush, salt, and pepper to taste in a bowl.
Step 4
Knead the mixture gently without squeezing it. Shape the dough into 1 inch-diameter ball after all the ingredients have been evenly combined. Gently roll each ball in the breadcrumbs.
Step 5
Make sure the pan you choose can accommodate all the meatballs at once. Pour in enough vegetable oil to come 1/4 inch up the sides (or cook them in two batches).
Step 6
After the oil is hot, add the meatballs and turn the heat to medium-high. Splashing hot oil out of the pan will be avoided by sliding them in with a spatula.
Step 7
Turn the meatballs carefully so they do not break up while browning on all sides.
In Closing
We hope this blog post about Marcella Hazan Meatballs Recipe was helpful for you. Whether you want a quick, easy meal for your family, or you want to wow your guests at a dinner party, these Marcella Hazan meatballs are sure to be a hit. Just follow the simple instructions, and you’ll be on your way to fresh, delicious Italian food. We hope you enjoy this recipe!
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Marcella Hazan Meatballs Recipe
Ingredients
- 1 slice Good-quality white bread (Italian bread)
- 1/3 cup Milk
- 1 pound Ground beef
- 1 tablespoon Onion (chopped very fine)
- 1 tablespoon Fresh parsley (chopped)
- 1 Egg
- 1 tablespoon Extra virgin olive oil
- 3 tablespoons Parmigiano-reggiano cheese (freshly grated)
- 1/8 teaspoon Nutmeg
- salt
- Black pepper (freshly ground)
- Unflavored bread crumbs (spread on plate)
- Vegetable oil
Instructions
- Turn on the heat to low, remove the crust from the bread, and add the milk and bread to the saucepan.
- Using a fork, mash the bread to a pulp after it has absorbed all the milk. Allow the bread to cool completely before serving.
- Add meat, onion, parsley, egg, olive oil, grated Parmesan, a slice of nutmeg – about 1/8 teaspoon – bread and milk mush, salt, and pepper to taste in a bowl.
- Knead the mixture gently without squeezing it. Shape the dough into 1 inch-diameter ball after all the ingredients have been evenly combined. Gently roll each ball in the breadcrumbs.
- Make sure the pan you choose can accommodate all the meatballs at once. Pour in enough vegetable oil to come 1/4 inch up the sides (or cook them in two batches).
- After the oil is hot, add the meatballs and turn the heat to medium-high. Splashing hot oil out of the pan will be avoided by sliding them in with a spatula.
- Turn the meatballs carefully so they do not break up while browning on all sides.