Last Updated on
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
Homemade meatballs are really one of the easiest things to make. I was honestly shocked the first time I saw a bag of frozen meatballs in the grocery store. Homemade meatballs literally take about 15 minutes to make start to finish. These mini meatballs (as found in Venezia in Cucina) (see it on Amazon) only take about 10 minutes since they are smaller in size. If you are that pressed for time after work when preparing dinner, make the meat mixture up in the morning, cover it, and keep it in the refrigerator until you need to make dinner that evening.
Mini Meatballs – Polpettine di Carne
I generally make our meatballs from ground beef or a mixture of ground beef and ground turkey. Homemade meatballs can be made from any ground meat combination including ground chicken, ground beef, ground turkey, ground pork, or ground veal or lamb. It really depends on the flavor you want and what you have in the freezer to use. Chicken and turkey will be lower fat choices but I don’t like them as the only ground meat used.
as seen in Venezia in Cucina
- 1 lb of ground meat
- 3 eggs
- 1/2 cup grated parmigiano reggiano cheese
- 2 tbsp of flour
- 1 sprig of chopped parsley
- extra virgin olive oil
- salt & pepper
- Place the ground meat in a bowl with the whole eggs, grated cheese, flour, chopped parsley, a pinch of salt and freshly ground pepper, and a handful of breadcrumbs.
- Mix thoroughly until all the ingredients are well blended. The mixture should be smooth and firm enough to shape small meatballs; if it is too moist, just add breadcrumbs.
- Cover the bowl and leave to stand for at least one hour so the flavours blend.
- Pour some breadcrumbs on a plate and start making bite sized meatballs from the mixture. Roll in the breadcrumbs then fry in the hot oil. Turn the meatballs and continue to fry for 5-6 minutes until the outside is golden and crispy. Serve piping hot.
I had my son help me make the meatballs. I am hoping to ensure that he doesn’t become one of those guys that can’t cook. I don’t think he was that impressed with making the meatballs but at least I know he can do it if he needs to. We used these meatballs to top spaghetti but you could easily use them in a meatball sub or slice them and put them on top of a pizza.
The recipe called for extra virgin olive oil. I picked up a sample of the new Pompeian OlivExtra Premium Mediterranean Blend at BlogHer Food. It’s a blend of Canola Oil, Extra Virgin Olive Oil and Grapeseed Oil. It worked quite well for frying the meatballs.
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.