"ITALIAN" MEATBALLS
"Italienska" köttbullar
In Italy they flavor the ground meat in a different way than what we're used to here in Sweden. These delicious meatballs have a taste of garlic, rosemary and thyme. If you dilute with sparkling water you get a very light, fluffy meat mixture.
Serves 4 to 5
1 lb ground meat (50/50 beef/pork)
3 tablespoons dried white breadcrumbs
0.8 to 1 cup sparkling water, unflavored of course
2 teaspoons salt
some black pepper
2 tablespoons finely chopped onions
1 crushed garlic clove
½ teaspoon rosemary
½ teaspoon thyme
2 finely chopped tomatoes
2 tablespoons butter or margarine
Work the meat in a bowl, add breadcrumbs and dilute with some of the water. Add salt, black pepper, onions, garlic, rosemary and thyme. Work in the Spices and dilute with more water. Last add the tomatoes. Dilute with remaining water until you have a smooth mixture. If the tomatoes are very juicy you might not need so much water.
Shape the meat into small meatballs and fry until golden in some fat in a frying pan. Put them on a warm serving plate. Whisk out the pan with some water and pour this over the meatballs when serving.
Serve with stewed green beans (or the beans au naturel) and some bread.
Enjoy!
Bella
"Italienska" köttbullar
In Italy they flavor the ground meat in a different way than what we're used to here in Sweden. These delicious meatballs have a taste of garlic, rosemary and thyme. If you dilute with sparkling water you get a very light, fluffy meat mixture.
Serves 4 to 5
1 lb ground meat (50/50 beef/pork)
3 tablespoons dried white breadcrumbs
0.8 to 1 cup sparkling water, unflavored of course
2 teaspoons salt
some black pepper
2 tablespoons finely chopped onions
1 crushed garlic clove
½ teaspoon rosemary
½ teaspoon thyme
2 finely chopped tomatoes
2 tablespoons butter or margarine
Work the meat in a bowl, add breadcrumbs and dilute with some of the water. Add salt, black pepper, onions, garlic, rosemary and thyme. Work in the Spices and dilute with more water. Last add the tomatoes. Dilute with remaining water until you have a smooth mixture. If the tomatoes are very juicy you might not need so much water.
Shape the meat into small meatballs and fry until golden in some fat in a frying pan. Put them on a warm serving plate. Whisk out the pan with some water and pour this over the meatballs when serving.
Serve with stewed green beans (or the beans au naturel) and some bread.
Enjoy!
Bella
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