Wednesday, 8 February 2012

Deep fried meatballs in breadcrumbs

Deep fried meatballs in breadcrumbs

I love meatballs, as they remind me of my childhood, my mum, my family and my country Italy. Meatballs are an ideal comfort food for the family, especially for children. They also make a very tasty and economical meal. I never buy the already made ones from the supermarket, as it is so easy to make them.


  • Minced beef, 500g
  • Sunflower oil, 200 ml
  • Natural breadcrumbs for coating, 150g
  • Breadcrumbs, just the soft inner side of the bread loaf, 100g
  • Milk, 150 ml
  • Free-range egg, 4
  • Grated parmesan cheese, 3 tbsp
  • Plain white flour, 5 tbsp
  • Chopped parsley, 1 tbsp
  • Salt
  • Pepper
  • Ground nutmeg, a pinch


Soak the soft breadcrumbs in 150 ml of milk for about 5 minutes. Using your hands, squeeze the breadcrumbs to remove the milk in excess, and transfer into a large bowl. Now add all the other ingredients: the minced meat, 1 whole egg, the grated parmesan cheese, the chopped parsley, salt, pepper and a pinch of ground nutmeg. Using your hands, mix all the ingredients until well blended. Form the meatballs, rolling them into tiny balls (the size of large walnut) and set aside. In a small bowl, whisk the remaining three eggs with a fork, for a minute or two. Season with a little salt and pepper and set aside. Coating the meatballs: lightly coat each meatball in flour, then dip in beaten egg, and finally in breadcrumbs. Heat the sunflower oil in a deep pan and fry the meatballs until golden brown, for about 5 minutes. Remove from the oil, drain on kitchen paper. Serve with some lemon wedges and sprinkle with chopped parsley if desired.
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