On to the recipe!
TALIA'S DEEP-FRIED MEATBALLS
All photos are courtesy of Google Images
Your dish may differ in appearance
Talia spent her childhood at her nana's elbow watching her make homemade meatballs. She knew that Nana tweaked the recipe depending on whom she was feeding. Ingredients such as fresh garlic, Parmesan cheese, and herbs can be adjusted to suit your taste.
If you'd like to cut down on preparation time for the deep-fried meatballs, there are many froazen brands that are quite good.
3/4 pound hamburger
1 tablespoon finely minced onion
1 teaspoon crushed garlic (more if you're a garlic lover!)
1/4 cup Parmesan cheese
1/8 teaspoon coarse black pepper
1/4 teaspoon crushed basil
1/8 teaspoon crushed oregano
1 cup panko crumbs
5 tablespoons high-quality marinara sauce
Mix all of the above ingredients with a fork until well blended.
Form into small- or medium-sized meatballs (about 1 1/2 inch diameter works well, but you can make them smaller if you'd like).
Roast in preheated over at 425 degrees in a roasting pan coated with nonstick spray for 10 to 12 minutes.
The meatballs should be browned but not over done.
Chill in the fridge for at least a few hours or preferably overnight.
They cal also br frozen ahead of time.
1/2 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated Parmesan cheese
1/2 teaspoon finely crushed basil
1/2 cup plus 1 tablespoon water
1 tablespoon beaten egg
1 tablespoon vegetable oil
Combine together in a mixing bowl the flour, cornstarch, baking powder, salt, Parmesan, and basil.
In separate bowl, combine the water, egg, and oil.
Add wet ingredients to the dry ingredients and whisk until well blended.
In a deep fryer or heavy pan, heat additional vegetable oil to 350 to 375 degrees, using just enough oil to cover the meatballs.
A candy/deep-fry thermometer will help gauge the oil temperature.
One by one, coat the chilled meatballs in the batter.
Using tongs, remove each meatball from the batter and lower each one slowly into the oil, but avoid crowding the pan.
Fry until golden brown, about 3 minutes, then remove and drain on paper towels.
Don't worry if your deep-fried meatballs end up with little batter "tails". They're crispy and delicious!
Serve immediately with warm marinara sauce.
Wouldn't these be great hors d'oeuvres?
Please keep reading and check out my
Book Beginnings on Fridays
The Friday 56
Both are also from
OUT OF THE DYING PAN
Share the first sentence (or so) of the book you are reading
My Book Beginnings
Talia Marby watched with a lump in her throat as the sign that read LAMBERT'S FISH & CHIPS was lowered carefully to the ground.
Rules: *Grab a book, any book. *Turn to page 56 or 56% in your eReader (If you have to improvise, that's okay.) *Find any sentence, (or few, just don't spoil it) that grab you. *Post it.
My Friday 56
A wave of longing fell over her.