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Nonnie Rosie’s Fried Italian Meatballs
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Description
These are tiny meatballs that are crispy on the outside and moist and delicious on the inside. They are the ones my grandmother, Nonnie Rosie, would fry up for my family and me while we waited for dinner to be prepared, and we would gobble them up. Serve them on crusty Italian or French bread or make them a little larger and put them into your tomato sauce.
Ingredients
- 1 pound Ground Beef
- ½ cups Bread Crumbs
- ½ cups Grated Pecorino Romano Cheese
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 2 Tablespoons Parsley, Chopped
- 1 pinch Oregano
- 2 cloves Garlic, Grated
- 1 whole Egg
- ¼ cups Water
- Olive Oil, For Frying
Preparation
In a large bowl, mix all ingredients together with a fork or your hands until mixed together well. Roll into tiny 1-inch balls. Coat the bottom of a large frying pain with olive oil about 1/2-1 inch deep. Saute (I say fry in the recipe, but actually I guess it is sauteing because the meatballs will not be completely immersed in the oil) on all sides until brown and crispy. Remove to a paper-towel-lined plate.
Serve on a crusty Italian or French bread as a sandwich. These can also be made a little larger and put into a tomato sauce. Enjoy!
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hjstep on 2.27.2010
these were great. this just might be the way I always make meatballs. i loved that they formed a crust.