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Meatballs are infinitely versatile; they can be filled with lots of vegetables (think chopped carrots and celery) and they can be dressed in different sauces. They can be made with ground chicken, turkey, beef, lamb, or veal (or even a combination). I hope these six meatball variations inspire you in the kitchen to reinvent this dinner staple. My basic recipe yields 35 1-inch balls.
35 1-inch meatballs, uncooked (recipe)
3/4 cup all-purpose flour
1 large egg, beaten
2 cups Gefen Bread Crumbs or Panko
1 teaspoon salt
1/2 teaspoon black pepper
6 large pitas
2 cups salad
To prepare meatballs, place flour, egg, and bread crumbs each in separate medium-sized bowls. Season bread crumbs with salt and pepper. Dredge each meatball in flour, then in egg mixture, then in bread crumbs.
Heat a large fry pan over medium heat and pour in one inch of oil. Once oil is very hot, reduce heat to medium low. Fry meatballs until golden brown, about three minutes on each side. Transfer to a plate lined with paper towels and allow to cool.
Serve with pita and salad and your favorite condiments.
Mix up a batch of my Basic Meatballs, and then continue cooking here.
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