Not sure what to say about these. They’re really good. And easy to make.
There are a few recipes like this on the web, so aggregated the best of the ingredients for this recipe.
For me, the main success was that these turned out actually spherical for the most part, which doesn’t usually happen when I make meatballs.
What you’ll need:
- About 2 oz raw oats
- 0.25 cups milk
- 1 lb lean ground pork, not too lean
- 1 small onion, small dice
- 1 clove garlic, crushed
- 1 egg
- 1T fennel seeds, ground (freshly ground is best)
- 0.5t salt
- 0.25t black pepper
What to do:
Put the oats in a bowl, add milk and mix until milk is absorbed.
Add the rest of the ingredients and mix well, but don’t over-mix. Use nitrile gloves or a spoon, if necessary.
Roll into whatever size meatballs work for you, remembering that the larger they are, the longer they’ll take to cook.
Oil and heat a large fry pan over medium heat. When hot, add the meatballs, letting them gently cook. Turn them occasionally so they brown and cook evenly. Use tongs or your fingers (be careful!) for turning.
Cook until no longer pink in the middle, or until the center reaches 165 degrees F*.
Serve over tomato sauce and sprinkle with Parmesan cheese.
*Note that ground meats should be cooked to 165 degrees to kill any bacteria, which is much more common in ground meats because of the extra processing. Ground beef is an exception, to some degree (no pun intended), but ground beef that is too rare is risky.