My best friend learned to make them from her father, and she passed the recipe on to me, but only after getting permission from her son, who has insisted that the recipe remain a family secret. She asked him if she could show me how to make them, and he said "of course, she's more a part of our family than some of our blood relatives". How warm and fuzzy.
So since it's a secret, I can't give you proportions. But it's not too hard to figure out. Make bread crumbs from a fresh French or Italian loaf. Mix in parmesan (NOT the green can, for God's sake), chopped parsley, garlic powder, salt and pepper. Some chopped basil if you so desire. Beat in eggs, until you get something with the consistency of polenta that needs to cook a little longer. Kind of like a thin Cream of Wheat.
Heat about an inch of oil (vegetable, canola or corn) in a skillet. Use an ice-cream scoop or two large spoons to scoop up dollops and slide them (gently!) into the oil. Fry, flipping to cook all sides. As they're done, remove them from the oil, drain briefly, then put them in your tomato sauce.
On this particular night, we also had meatballs in the sauce, topped with sautéed mushrooms, along with fettucine.
But my favorite? Leftover eggballs and meatballs on a sandwich with provolone and torn basil.
So, there you have it - egg balls. Anyone have a better name?
2 comments:
good stuff!
Yes. Yes, it was :)
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