Transfer baked meatballs to simmering marinara sauce (recipe below) and continue to simmer over low warmth for minutes. Parmesan cheese has SO MUCH FLAVOR which ultimately transfers to your meatballs.
I first dry stale bread by slicing bread into three/4″-1″ cubes and toasting it in a 300 F oven for about 15 minutes. I let them cool for about 15 minutes then store in a ziplock bag. Once dried like this they final indefinitely and are good for dressing, bread pudding or croutons. To make crumbs I put some in the food processor. For Italian seasoned bread crumbs I add Italian seasoning or some dried parsley, thyme, basil and oregano.
It’s essential to use freshly grated parm (not the bagged stuff) for the easiest outcomes. I can’t imagine moistening my meatballs with water. Milk (richer and full of flavor) will give a a lot better tasting meatball.
Working in batches, prepare dinner the meatballs for roughly four-6 minutes on all sides, or till golden brown on each side. After 10 minutes, take away the baking sheets from the oven and use rubber kitchen tongs to flip each meatball over. I often purchase bread crumbs however have made them on occasion.
Scandi Meatball Bake With Cucumber Salad
- Chill for 1 hour and up to 24 hours (this helps the meatballs maintain their shape).
- This recipe is badly written and edited.
- Arrange on a large baking sheet and sprinkle very lightly on both sides with the nice dry breadcrumbs (just a super light dusting).
Jessica Randhawa is the pinnacle chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking whereas traveling through Asia and Europe where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, Buzzfeed, FeedFeed and plenty of extra. She holds a Bachelor of Science degree from the University of California.
If you don’t drink or cook with milk, substitute with a plant-primarily based milk alternative like oat milk or soy milk. With different sauces and flavors like these Hawaiian Meatballs or these Buffalo Meatballs. Note- relying on the scale of your meatballs, they might or may not be cooked all the way through by the top of frying.
You want your meatball mixture to be moist and just a little wet, however not so moist that your meatballs cannot hold their form when rolled into balls. Note- depending on the dimensions of your meatballs, they is probably not cooked all the way on the end of this level. Always examine with a digital meat thermometer. Working in batches, cook the meatballs for about four-6 minutes on both sides, or till golden brown on the bottom. Transfer to a plate lined with paper towels to drain.