i made these last night, it's so strange, i consider myself to be a good cook, (especially w/ italian food) but this is the second time i've attempted meatballs, and they've not come out that great. i think the biggest thing is the size, i think i need to make them smaller, cuz the outside is good, then the inside seems too mushy and almost undercooked tasting.
it was funny, a friend of mine is dating a brother from italy, and i met him a couple weeks ago, and he was saying it's so gross sounding that us americans mix everything together...italians eat the pasta first, totally separate, then the meatballs as a second dish. interesting tidbit.
With the meatballs, how long do you continue cooking them in the sauce??
you could try browning them in your pan and then baking them.
you mean, baking them, not in sauce, just on a cookie sheet or something....?
I'm not sure. I'll ask my dad. All I remember is that's how he and pa (his dad) would do it.
yea, i'm gonna keep trying it until i've perfected the meatball...i feel like a disgrace to my heritage. lol
That's how my mom does them. Also, she only makes them about 1.5"-2" in diameter.
you can fry them in a pan with a little olive oil to brown them
My mother bakes them on a cookie sheet first for a while and then dumps them in the sauce.
I only cook them in the sauce for about 10 or 15 minutes. Mine are always the size of the inside of my palm, so that's not huge. And if they're a little too mushy inside, maybe you could use a little more breadcrumbs to dry them out more. If you're scared of too much spice you could use unflavored breadcrumbs or just chop a couple slices of stale bread. They should hold together pretty tightly in your hand.
yea, i cooked mine about 15 mins in the sauce. i think the size is my issue, i think mine were bigger than that.
my mom makes the best meatballs in the whole world... i think the key is she uses a lot of eggs and breadcrumbs. they are so light and fluffy and delicious