For ➍3 cloves garlic, minced
4 tbs vegetable oil (for frying)
250 g ground meat (equal parts beef, pork, veal)
4 tbs Parmigiano cheese, grated
9 crackers, finely crushed*
½ ts salt
black pepper
oregano
dried basil
1 tbs chopped fresh parsley
4 tbs water
1 egg**
1 ts tomato paste
“Heat the oil over a low heat in a large Dutch oven***. In a big bowl, add the meat, garlic, cheese, crackers, and spices. Mix lightly with your fingers. Don’t be shy, get into it.
In a small bowl, whisk the water, the egg, and the tomato paste.
Add the egg mixture to the meat mixture. Mix it lightly with your fingers. Form it into drum shapes, or balls.****
Cook in batches, over medium high heat, until it is browned on both sides. That will be about five minutes total. Serve ‘em up with some potatoes, or some spaghetti, or just make a sandwich out of them. You're gonna love 'em.****" (Transcript from Dylan's Radio Hour show).
*Use old bread crumbs instead.
**Use only yolk to make firmer balls.
***When using a preheated oven, make an ersatz Dutch oven by folding aluminium foil under and around the balls. Bake for 25 m at 185°C for the spoon-sized balls, 20 m for the medium balls. Otherwise, use a deep frying pan.
****Use 2 overlapping tbs to make a ball, then roll it in your hands. This will make about 10 large-sized or, when cut in 2, 20 medium balls.
In the wonderful radio show, Bob Dylan's Theme Time Radio Hour, the host not only explored the music he loves and was influenced by, but also dished up some basic recipes, like these tasty meatballs. The recipe seems to be influenced by local Minnesota cooking.
Read more Bob Dylan suggestions: Bob Dylan's finest mint julep, his mother's fudge bars here.
