Simple Italian meatballs

Foods in Italy vary with the regions and with the climate. The north in much greener and cattle grazes, so northern Italians eat more beef, milk, and cream than other parts of the country. Veal meatballs have their origin in the north of Italy.

Italian meatballs recipe

Meatballs can be served as a second course in an Italian meal, with a sauce and vegetables on the side, or, more frequently, are served with pasta as the first course.

Ingredients

USA Imperial
1 lb		ground veal
1 dash		of oregano
1 dash		or parsley
1		clove of garlic, crushed
1 dash		of crushed red pepper
1		large egg
½ cup		plain bread crumbs
1 tbs		Parmesan cheese, or add it to your taste
		salt and pepper

Metric
500 g		ground veal
1 dash		of oregano
1 dash		or parsley
1		clove of garlic, crushed
1 dash		of crushed red pepper
1		large egg
125 g		plain bread crumbs
30 g		Parmesan cheese, or add it to your taste
		salt and pepper

Procedure

Mix all ingredients together in a large bowl-best using your hands, squeeze all ingredients.
Heat large skillet over medium heat, drizzle on a little olive oil and preheat oven to 350° F (175° C) in the meantime.
Use your hands to roll meat into bite sized balls.
Place the meatballs in the skillet and cook uncovered for 3 minutes, roll them over and cook another three minutes.
Transfer the meatballs onto a baking sheet and bake in the oven for 20-25 minutes.

Servings: 6
Preparation time: 40 minutes

Nutrition facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		141.95
Calories From Fat (28%)		39.29
		% Daily Value
Total Fat 4.21g		6%
Saturated Fat 1.32g		7%
Cholesterol 102.10mg		34%
Sodium 936.21mg		39%
Potassium 279.71mg		8%
Carbohydrates 6.78g		2%
Dietary Fiber 0.43g		2%
Sugar 0.65g
Sugar Alcohols 0.00g
Net Carbohydrates 6.35g
Protein 18.02g		36%

Cooking Tips

Veal is the meat of choice in Italy, though beef is becoming increasingly popular, and it is very lean meat. Sometimes Italians mix pork meat with veal when preparing ground meat, to give it an easier to handle texture. Try ¼ pork meat and ¾ veal.

If you don't have it, you can substitute ground veal meat with ground beef. Just be aware that beef is not lean meat and fat content and cholesterol will increase in consequence.

Get some ideas about how to lay the table, Italian style, and create the perfect environment to show your Italian recipes to the best advantage.

Back to foods in Italy.

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