Fried Meatballs
1 1/2 lbs 80% ground beef
3 eggs
1/2 cup grated Romano Cheese
1 Tbs granulated onion
1/4 c. finely chopped Italian parsley
1/2 - 1 cup Italian flavored bread crumbs
2 tsp salt
1 tsp black pepper
1 cup Canola or Vegetable oil for frying.
In a large bowl, beat the eggs, add the ground beef and the rest of the ingredients. Mix with your hands till everything comes together. Start with 1/2 cup of the bread crumbs. If the mixture is too runny add a bit at a time till consistency is wetter than dry.
Heat oil to medium high in a deep round pan. With your hands form meatballs about 2-3” . Drop in hot oil. Do not crowd pan. With fork, move around till golden brown. As you take each batch out of the frying pan, place in an oven safe oven and place in a 175o oven to keep warm until they are all done.
Makes about 20 meatballs.
Broccoli Sauteed in Garlic
This recipe is more flavorful when you have used the broccoli to make the Broccoli Soup. It picks up the flavors of all the great ingredients. Also you are making both dishes at the same time making your life easier and they serve perfectly together along with the Fried Meatballs.
8 large pieces of broccoli par boiled till slightly fork tender.
1/2 cup extra virgin olive oil
4 large garlic cloves, chopped finely
salt and pepper to taste
In a large frying pan, add oil and garlic. Warm until garlic starts to lightly sizzle. Do not let them brown, Add broccoli and cover. Cook at medium high heat until broccoli start to brown slightly. With spatula flip all the pieces over. Continue cooking untill lightly brown and tender. Do not overcook or it will fall apart as you are taking them out of the pan.
Broccoli Soup
This is a very flavorful soup which it is actually the broth and soup pasta.
9 large pieces fresh broccoli
1/4 c extra virgin olive oil
3 large onions
5 large cloves garlic, chopped
5 sprigs Italian parsley, finely chopped
2 cups tomato sauce
4 Tbs salt
1 Tbs black pepper
precooked soup pasta. I prefer small shells or ditalini
In an 8 QT pot add oil, onions, and garlic. sautee on low for about 5 minutes. add tomato sauce , stir and simmer for another 5 minutes. Add about 6 quarts of water. No need to get too specific, just leave enough room to fit the broccoli pieces on top without spilling over. Add the broccoli pushing them into the broth. They will float on top a bit. Bring to a boil. Lower the heat to medium and let it simmer for about 10 minutes. Test the broccoli stem with a fork, When it is barely tender, remove 8 of the 9 pieces and place in prepared frying pan to make Broccoli Sauteed in Garlic . The piece of broccoli you leave in the pot will continue to cook to flavor the soup. Cover and simmer on low for about 30 minutes.
Meanwhile cook your pasta in a separate pot until “al dente”. When done, drain water and put pasta back in the same pot. Carefully so you don’t burn yourself, I do this in the sink, drain the broccoli broth through a fine sieve into the pasta. Stir and add a sprinkling for finely chopped parsley .
Serves 8 generously