Italian-American Meatballs

Description:
Here is another version of meatballs. I adapted the recipe from Lidia's Italian American Kitchen called Spaghetti and Meatballs (Spaghetti con Polpette di Carne). This yields quite a lot for two of us eventhough I have prepared some for the next day lunch. Serve the dish with your favourite tomato sauce and pasta. Yumm...

The combo of bread crumb and water make the meatballs moist and tender.



Ingredients:
600 g lean mince beef
1 cup dry bread crumb
0.3 cup grated parmigiano regiano cheese
0.25 cup full cream milk powder
0.25 cup freshly chopped flat parsley
0.6 cup water
2 tsp mince garlic, sauteed
1 tsp salt
0.25 tsp white pepper powder
1 large egg

0.25 cup all purpose flour, for dusting

0.25 cup vegetable oil, for browning the meat balls



Directions:
Heat up the tomato sauce in a medium size pot on low heat.

Put all ingredients for the meat balls in a mixing bowl. Blend until well combined but don't overmix. Shape the meat mixture into 3 cm balls.

Dredge the mealballs in the flour lightly and evenly coated. Put aside and finish off the rest of the mixture.

Heat up some oil on a skillet. Put as many meatballs into the skillet but not overcrowding. Fry and turn as necessary until light golden brown. Prevent them from overbrowning. Adjust the heat.

Once done, put the meatballs in the tomato sauce. Let the tomato sauce gently simmer and cook the meat balls. Continue frying with the remaining of the meatballs.