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Ingredients
Meatballs
1 lb. ground beef (or
veal)
1/2 lb. ground pork or
bulk Italian pork sausage (mild or spicy)
1 large onion, finely
chopped
1 3/4 cups Panko
bread crumbs, divded
1/2 cup granted Parmesan
cheese
1 tablespoon finely chopped
fresh sage
1/2 teaspoon salt
1/2 teaspoon ground
black pepper
1/2 teaspoon crushed red
pepper
2 eggs
3 tablespoons water
Marinara Sauce
1 large onion, diced
1-2 cloves garlic,
thinly sliced
6 tablespoons olive oil
1 28-oz. can crushed
tomatoes
12 fresh basil leaves,
finely chopped
salt & pepper to taste
1/4-1/2 teaspoon crushed
red pepper (depending on spice preference)
vegetable oil (for
frying)
Directions
Meatballs - Step 1
In a large mixing bowl,
combine the beef, pork, onion, 1/2 cup of the Panko
bread crumbs, Parmesan cheese, sage, salt, black pepper and
crushed red pepper. Form the mixture into 1, 1 1/2
or 2-inch meatballs. Place formed meatballs on a
baking sheet and refrigerate.
Marinara Sauce
In a medium saucepan,
heat the olive oil over medium heat. Stir in the
onions and garlic and cook, stirring, until tender
(about 5 minutes). Add the crushed tomatoes and
chopped basil, then season with salt, black pepper
and crushed red pepper. Bring to a boil, then reduce
heat to low and cover. Simmer for 10 minutes.
Meatballs - Step 2
Place remaining 1 1/4
cups Panko bread crumbs in a bowl near cooking area.
In another bowl, beat together eggs and water and
place next to Panko bread crumbs (bread crumbs
should be placed closest to cooking area). Remove
meatballs from refrigerator and place near cooking
area next to egg mixture (farthest from the stove).
Heat 2 inches of
vegetable oil in a saucepan until it registers to
350°
F on a deep-fry thermometer. (Note: If you don't
have a deep-fry thermometer, heat oil on high until
a small pinch of meatball dropped into oil
immediately bubbles.)
One at a time, coat
meatballs with the egg and water mixture, then
thoroughly coat with Panko bread crumbs. (Note: It
is recommended you cook just one meatball first,
then test doneness by slicing into it and checking
doneness in center - this will give you a better
idea as to how long you need to cook them.) Using a
slotted spoon, carefully immerse coated meatballs
into hot oil. Cook 3-4 meatballs at a time,
depending on size of meatballs and size of saucepan.
Turn as necessary while meatballs are cooking to
make sure all surface areas are cooked. Fry until
meatballs are golden to medium brown and crisp
(about 5 minutes). Allow oil to heat back up in
between each batch of meatballs you cook. Adjust
heat as necessary to ensure meatballs reached
desired doneness in about 5 minutes (reduce heat if
cooking too fast, increase heat if taking too long
to cook).
Serve Marinara Sauce
drizzled over the top of each serving or on the
side. |
