Recipe • The Versatile “Italian” Meatballs
Italian Style Meatballs
Or should I name it, The Versatile Meatballs?(≧▽≦)
I love the texture of these homemade meatballs! Durum wheat semolina flour replace breadcrumbs, together with milk, it results in a softer meatball texture that’s not dry.
Lil K is very fussy when it comes to minced meat and yet he liked the meatball meals I had been serving him, that means this recipe is for keeps! And Mini K had been reminding me that he loved “Mummy’s meatball pasta”!
But don’t worry, the recipe ideas at the end of this post are not going to be all pasta dishes in different sauces!
Afterall, the K-bros are Japanese food loving boys, I must vary with Japanese food recipes!
So, let’s get started on the meatball recipe now!
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Kindly do not claim recipe as your own. Thank you!
(makes about 24 meatballs)
250g Minced Beef
200g Minced Pork
60g San Remo Durum Wheat Semolina Flour
60g Yellow Onion, chopped (about ⅓ Onion)
2 cloves Garlic, chopped
1 Egg, beaten
120ml Fresh Milk
1½ tsp Salt
Black Pepper, generous sprinkle
Dried/Fresh Parsley, chopped
Sufficient amount of Durum Wheat Semolina Flour
•Combine minced beef, minced pork, garlic and onion in a mixing bowl. Add in all the seasoning, mixed well.
•Pour in a beaten egg, followed by ⅓ the amount of fresh milk.
•Mix in 60g of semolina flour, the mixture will be very dry at this moment. Slowly add in the rest of the fresh milk and mix well.
•Cover and leave in fridge, mine was overnight.
•To cook the meatballs, preheat airfryer at 180degC for 5 minutes. You may use oven too.
•Scoop minced meat with a tablespoon, shape it round to form meatballs.
•Coat the meatballs with a layer of Semolina flour.
•Lay airfryer basket with parchment paper/aluminium foil and spray some olive oil. Place meatballs and spray olive oil again on meatballs. Airfry at 180degC for about 20 minutes.
The meatballs may look shockingly dry after airfried. However the texture turned bouncy soft after cooking / coating in sauce.
⚠Note: Grilling time may vary, depending on the size of meatballs and oven temperature, please adjust accordingly.
(｡･ω･｡)ﾉ These meatballs can be airfried in advance, let cool and store in airtight container. They can be kept for up to 3 days in the fridge.
And now, for the different ways to use up these lovely meatballs!
-Meatballs Pasta in Tomato sauce
Transfer airfried meatballs to simmer about 7-8 minutes in tomato pasta sauce. Pour over pasta to serve.
Slice a butter bun or “hotdog” bun, spread butter on the inside and lightly toast it.
Add lettuce, onion, cheese and sandwich with the same meatballs cooked in tomato sauce. Top with mozzarella cheese and return to oven for light toasting until cheese melt.
Mix the following:
1½ TBS Light Soya sauce
2 TBS Cooking Sake
1 TBS Mirin
2 tsp Sugar
Heat the sauce in a pan, add in meatballs when mixture lightly bubbles. Move meatballs around to coat with sauce, until sauce thickens.
|Skewer the meatballs in between bell peppers|
Lazy to cook teriyaki sauce from scratch? (≧∇≦)
Alright, brush or coat store-bought bottle teriyaki sauce on airfried meatballs and return to (preheated) airfryer for another 2 minutes at 200degC.
-Japanese style Hamburg
Instead of shaping the marinated meat as meatballs, shape them into patties.
Mix the following:
2 TBS Tomato ketchup
2 TBS Tonkatsu sauce
1 TBS Hot Water
2 tsp Mirin
1 tsp Sugar
Heat the sauce in a pan, transfer airfried patties to pan and coat well with the sauce.
Serve with Japanese rice or burger buns, drizzle more sauce over patties and squeeze some mayo on top.
(｡･ω･｡)ﾉ♡ I hope you’ll try out this recipe and do leave a comment if you come up with other variations to what I shared above. I would love to try your ideas too and I may just include it to the list after that!
♥Have a lovely day!♥