Moist meatballs: the secret to making them juicy and tasty!

published on 23 October, 2022 at 19:00

INGREDIENTS

500g (1 pound) ground meat (beef+pork);

1 egg;

60g (¼ cup) parmesan;

30ml (2 tbsp) olive oil;

1 garlic clove, minced;

5g (2 tbsp) parsley, chopped;

30g (½ cup) fresh breadcrumbs;

30ml (2 tbsp) milk;

salt and pepper to taste;

all-purpose flour for dredging;

120ml (½ cup) dry white wine;

120ml (½ cup) water.

METHOD

In a large bowl mix together ground meat, egg, parmesan, garlic, olive oil, parsley, breadcrumbs, milk, salt, and pepper.
Form the meat mixture into balls and dredge each one in flour.
Heat some more olive oil in a pan and cook meatballs for 5 minutes per side, or until crispy and golden.
Pour wine and water into the pan of meatballs and cook on low heat for 10 minutes more.

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