Incredible Meatball Hack - Is it More Authentic?!
Ok, so we all know that messing with an Italian recipe is considered a mortal sin, BUT not when it takes you "closer to home". Said that to say, this week, I made my family meatball recipe with ground lamb instead of the pork/beef/veal mix. The taste was so authentic, smooth as butter, and utterly delicious, which kinda surprised me because lamb is leaner than pork and beef, but you totally couldn't tell! (I did also make handmade skinless sausages with pork too, but today I will divulge only the meatball secret.) 😋
Many Italians and especially Sicilians cook with lamb in Italy and Sicily because that is one of the most accessible meats! So it is an authentic flavor that we are not compromising on!
With this meatball, I will note that I originally served it with store bought, dried pasta which we all usually devour. But this time, the pasta paled in comparison so much so, that I went and made a batch of tagliatelle and then the dish was out of this world!
1 pound of ground, organic lamb
1/2 onion finely chopped (even grated)
1 cup plain bread crumbs
1 teaspoon of sea salt
1/2 teaspoon dried parsley
1/2 teaspoon dried mint
1/4 cup grated pecorino romano (which also has the lamb flavor)
1/4 teaspoon fresh ground black pepper
3 organic eggs, beaten
Mix together all ingredients except for eggs, squeezing between fingers. Then add eggs and squeeze to mix thoroughly. Form into meatballs and place on baking sheet - bake at 350 for 20-25 minutes. Then put in your sauce to finish cooking.
So there you have it - a simple and delicious meatball hack that will leave everyone craving more. So what do you think? Is it more authentic?
Buon Appetito! Ciao 💋
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