tiny pork meatballs, a staple of our family
PORK MEATBALLS. This is our family’s recipe beloved by old and young. For parties, I make them small like a walnut and fry them in olive oil , they make great finger food. In any case, Italians tend to eat quite small meatballs, shaped in 2 inches wide by 1 inch thick disks. I use finely minced pork neck which has just enough fat for flavor and texture.
- 300 gr. minced pork
- 2 tabsp parsley finely chopped
- 2 tabsp bread crumbs
- 2 tabsp freshly grated Parmesan
- 2 tabsp milk
- 1 garlic clove minced through a garlic press
- salt and pepper to taste
Mix all ingredients in a bowl. Using wet hands, form mixture into small balls (1 inch diam). Shallow fry or transfer on a baking dish lined with parchement paper and bake at 180 °C (350° F) until golden. They are good like this in their garlicky crunchiness but you can simmer them 10 min in tomato sauce if you wish. Sprinkle with fresh basil leaves before serving.
crunchy yummy and so very Italian
crusty bread which has been toasted to make breadcrumbs
PANGRATTATTO CONDITO. This is an unbelievably useful recipe. One could use it everyday for a different dish as it makes everything yummy.
The dry seasoned breadcrumbs can be used to make meatballs or to coat “cotolette“, thin slices of meat which are subsequently deep fried to golden. Add some olive oil, a teaspoon or two of capers and sprinkle thickly over a fish fillet. Decorate with a handful of cherry tomatoes and bake.
Add some tomato sauce, and braised minced meat if desired, and you can use it as a stuffing for the classic antipasto vegetables. I will eventually publish all these recipes. The one of stuffed pork rolls, a great favorite of our family, will follow next.
I am not really fond of store bought breadcrumbs, so when I can I make my own. I either use leftover bread which I air-dry inside paper bags or I toast it in a low oven. Then I pop it into the food processor using the cheese grater attachment.
- 2 cups (300 gr) bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- 2-3 tablespoon flat leaf parsley, finely chopped
- 1 large garlic clove, very finely chopped
- black pepper to taste
Use fresh or make several batches and keep in the freezer.
breadcrumbs - pangrattato - an essential ingredient of many Italian recipes