Recipes by their Ingredients

bread crumbs

  • Meatballs, Moms

    Meatballs, Moms
    Meatballs, Moms
    (Serves)

    1+½ lbs ground beef
    2 cups bread crumbs
    1 egg, beaten
    1+½ cups milk
    4 tblsp onions, minced
    2 tsp salt
    ¼ tsp black pepper, ground
    ¼ tsp dry mustard
    1/8th tsp sage


    NOTES: You can substitute ½ lb ground round for ground pork.
     

    Mix thoroughly all the ingredients.

    Roll large size meatballs, 2+½ inches in diameter, careful not to pack them too tight.

    In large fry pan or skillet fry the meatballs so they browned on all sides, do not worry about cooking the center, about 15 minutes.

    Add to a pot of red sauce (aka gravy for those Italians following along!) and simmer for at least one hour (up to 4 hours).

    Serve with pasta with Parmesan cheese (Parmigiano-Reggiano cheese) or on a roll with mozzerella cheese, or simply grab one with your fork and walk around eating it. Yum!

  • Polpette di Melanzane (Eggplant Meatballs)

    Polpette di Melanzane Eggplant Meatballs
    Polpette di Melanzane
    (Makes 12-15)

    Salt
    26 oz (750g) eggplant, cut into ½ inch cubes
    ⅓ cup grated pecorino cheese
    ⅓ cup grated Parmigiano-Reggiano cheese
    2 large eggs
    1 clove garlic, minced
    1 tblsp fresh Italian parsley, chopped
    Fresh ground black pepper, to taste
    About ¾ cup bread crumbs, plus extra for breading
    Vegetable oil for frying


    NOTES: I used 2 of the large long chinese eggplants, they weighed exactly 26oz!, blasphemy I know! The smaller eggplants have more flavor. I did have good experience freezing them with no sauce. I used a seal-a-meal and stopped the air from sucking out once the initial air was out this way it did not mush the polpette. They were in the freezer only a few weeks but I am sure they will last a few months frozen. They can also be reheated in the sauce. Original recipe came from Pasta Grammar, they have lots of authentic Italian food on YouTube and their website.

    Bring a large pot of water to a rolling boil and salt it generously. Add the cubed eggplant and boil for about 10 minutes, or until the eggplant is very tender. Drain and let cool to the touch.

    Squeeze the excess water out of the eggplant and place it in a large mixing bowl. Add the cheeses, eggs, garlic, parsley, plenty of black pepper, and a big pinch of salt. Add about half of the bread crumbs and begin mixing the ingredients by hand.

    Continue to add more bread crumbs until the mixture is soft and moldable, but not too wet or sticky. The amount of breadcrumbs needed will vary, so trust your judgment.

    Fill a deep pan with about 1 inch of vegetable oil and heat over med/high heat. Meanwhile, form the meatball mix into about 15 polpette. Form them into balls about 1½ to 2 inches in diameter. Dust the polpette in bread crumbs.

    Once the oil is at 350°F., working in batches, carefully drop the eggplant polpette into the pan, like anything deep fried, don't overcrowd the pan, I fried 4-6 at a time. Turn them frequently and fry until browned on all sides, about 3 minutes in total. Remove to a paper towel to drain.

    Serve the polpette warm and fresh. Buon appetito!