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Lady Meatballs (Boiled Meatballs)
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The trick to these delicious beefy meatballs is boiling them firstin water, then coating them in egg and deep-frying them in oil.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups water
1 pound lean ground lamb or beef
1/2 cup finely chopped onion
1/4 cup uncooked white rice, not instant
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 cup olive or vegetable oil
2 eggs, lightly beaten
directions
Bring the water to a boil in a deep skillet over high heat.
Meanwhile, combine the ground meat, onion, rice, salt, and pepper. Mix well then form into 1-inch meatballs.
When the water is boiling, add the meatballs. Let the water come back to a boil. Reduce the heat to a simmer and cook, uncovered, for 30 minutes. The meatballs should be covered in water at all times, add additional water as needed.
Remove the meatballs from the water and set aside. Drain the skillet and wipe dry. Add the oil to the skillet and heat over medium-high heat.
Add the eggs to a small bowl. Dip the meatballs in the egg, coating completely and letting any excess drip off.
Add the meatballs to the hot oil and cook for 5-8 minutes, turning as needed, until browned on all sides.
Remove the meatballs from the oil with a slotted spoon and let drain on paper toweling.
Serve hot.
Recipe Source: Adapted from The Dinah Shore cookbook
recipe tips
For additional flavor, add minced garlic or herbs to the meatball mixture.
Make sure the oil is hot enough for frying to prevent the meatballs from absorbing too much oil and becoming greasy.
Use a thermometer to check the internal temperature of the meatballs (160 degrees F for beef or lamb).
Serve with a dipping sauce like marinara, tzatziki, or ranch dressing.
To keep the meatballs light, avoid overworking the meat mixture.
For evenly sized meatballs, use a cookie scoop or spoon to measure out the mixture.
Fry the meatballs in batches to avoid overcrowding the skillet, which can lower the oil's temperature.
You can drain the meatballs on a wire rack over a baking sheet instead of paper towels to keep them more crispy.
common recipe questions
Can I use another type of meat for this recipe?
Yes, you can use ground chicken, turkey, or pork as alternatives to lamb or beef.
Is there a substitute for the white rice in the meatballs?
You can use brown rice, but it may alter the texture slightly. Alternatively, breadcrumbs could be used.
Can I bake these meatballs instead of frying?
Baking is possible for a healthier version, but they won't have the same crispy exterior as when fried.
How can I tell when the meatballs are fully cooked in the water?
They should be firm to the touch and not pink in the middle. The rice inside should also be cooked.
Is it necessary to boil the meatballs before frying?
Boiling makes sure they are cooked through and tender along with adding moisture to cook the rice before frying, which then adds a crispy texture.
nutrition data
Nutritional data has not been calculated yet.
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