Cloudy With a Chance of Meaballs – Meatballs

(from Cloudy With a Chance of Meatballs by Judy Barrett, Illustrated by Ronald Barrett)

Did you ever wish you could live in the land of Chewandswallow?  I know I did!  Hot dogs falling from the sky with mustard rain, ice cream snow and pea soup fog, yum!  That is until the food became super-sized and destroyed the town.  If you want to enjoy the fun without the danger of a gigantic pancake falling on your house, just enjoy the recipe below!

Ingredients:

  • 1 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 cup freshly grated Romano cheese
  • 1 1/2 tablespoons chopped Italian flat leaf parsley
  • salt and ground black pepper to taste
  • 2 cups stale Italian bread, crumbled
  • 1 1/2 cups lukewarm water
  • 1 cup olive oil

Directions:

  1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Book-Apetit!

(Courtesy of http://allrecipes.com/Recipe/the-best-meatballs/detail.aspx)

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