My husband makes delicious Italian meatballs. They are soft and juicy. Every weekend he will make heaps and freeze them so that whenever I need meatballs for cooking, I will have a supply of them ready in the fridge. Here is the recipe for the meatballs:
1 kg pork and veal mince
1/2 cup parmesan cheese
1/2 cup of breadcrumbs. I made this with 2 slices of toast in my Nutribullet
3 tbs of plain flour
1/3 cup coriander, chopped finely
1 tbs salt
1 tbs pepper
1 tbs crushed garlic
1/4 – 1/3 cup of milk
2 or more tbsp of oil for frying
Firstly, place all the ingredients together in a large bowl except for the oil and milk.
Next, mix them well. Add milk gradually until the texture is right. Shape the mince mixture into balls about an inch (about 3cm) across.
Finally, heat the oil in a non-stick frying pan over medium heat. Add the meatballs and fry shallow to seal the surface, turning occasionally for 3 minutes. There is no need to fully cook the meatballs because they will be cooked again later when they are used for pasta, Vietnamese-style meatball noodles etc.
These meatballs can be frozen for later use.