How To Make Glazed Meatballs
My meatballs are a little bit different from the classic ones because I like to add some vegetables to the meat. The result is that the mixture will be half meat and half vegetables. I don’t deep fry them. Rather, I glaze them at the end with a sweet wine. Loved by kids and adults, they fall like peanuts in your mouth one after another!
Prep Time: 20 minutes.
Cook Time: 30 minutes.
Mix the carrot, celery, garlic, and onion in a food processor until they are finely chopped.
In a large bowl, combine meat, eggs, salt, pepper, and parmesan cheese; adding enough milk and breadcrumbs (or soaked bread that has been very well squeezed and shredded) until the mixture is soft but not too wet.
Add the chopped vegetables to the meat mixture and mix very well with your hands or stir vigorously with a fork.
Shape mixture into flattened balls and roll them lightly in flour, just enough so the outside is coated. An 8″x8″ dish is recommended.
Grease a pan with extra virgin olive oil, then cook the meatballs at medium heat (do not deep fry). Turn the meatballs until each side is browned.
In the end, when the meatballs are cooked, sprinkle sweet wine, such as marsala, over the top and let the alcohol slowly evaporate until the meatballs are nicely glazed.
The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.
Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.
Chicca’s here to help. If you need assistance with the recipe, email her at chicca@cookingintuscany.cc
Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make glazed meatballs (as well as many other amazing dishes)!
Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.
Italian Chef
Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
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