These are the best fried Italian meatballs and in Calabria theyāre called vrasciole. Italians love meatballs including them in soups, pasta al forno, and more. In south Italy, they usually boil meatballs in soup or fry them inĀ olive oil.
What Are Italian Meatballs
Italian meatballs are usually made with lean ground beef, parmigiano reggiano, eggs, breadcrumbs, herbs, salt, and pepper. However, each region of Italy has a different take on meatballs including different spices or herbs.
Originally from Calabria, vrasciole are log or disk-shaped. Theyāre especially popular in mountain towns. The mountains are full of healthy cows that roam freely through the countryside. They occasionally cross the road alone or in small groups, itās the most traffic youāll see for miles. TheĀ beefĀ in Calabria primarily comes from these cows.
We often eat these in the fall or winter but theyāre so delicious we crave them year-round. Calabria is famous for its coast andĀ seafoodĀ but it also has a large mountainous region.
Shape and Size
In log shape vrasciole are approximately 2 1/2ā³ long x 1ā³ wide x 1ā³ tall. Theyāre basically a very long and narrow meatball but fried andĀ way betterĀ than regular old round meatballs.
You can also find them in the shape of a disk approximately 2 1/2ā³ around x 1/2ā³ tall. Shape them in the method you prefer. However, make sure they are not too dense or long because they can take longer to cook or get cakey.
When to Make & Eat Fried Italian Meatballs (Vrasciole)
We make Italian fried meatballs (vrasciole) on Sundays for lunch because itās the biggest meal of the week. In Italy, Sundays are reserved for family and eating. So you better be at the table at 1 pm sharp because nonna is making her famous fried meatballs. Also, it takes time to make vrasciole and on Sunday there is no rush.
How to Make Italian Meatballs (Vrasciole)
Mix all of the ground beef, garlic, pecorino romano, egg, salt, pepper, and parsley. Make sure to keep the bread crumbs separate. Mix the breadcrumbs with water and then add to the meat and mix for 10 minutes.
Itās extremely important to let the meat rest for at least 45 minutes. Donāt skip this step because it helps the meat to truly stick together. Finally shape the meatballs into the shape of vrasciole or your preferred shape. Fry them up. However, if you feel impartial to frying you can bake them, see below.
Giuseppeās mom often makes vrasciole that are round and flat (sort of disc-like). This is how she always makes them. In other parts of Calabria, youāll find different shapes or sizes, but the log shape is most typical in Calabria.
When Giuseppe or his mom makes these they donāt measure. They add everything to a bowl and more of one ingredient or another based on the texture of the meat mixture. This dish takes time, practice, and most importantly, love.
How to Cook Italian Fried Meatballs
Traditional Italian meatballs like vrasciole are always fried. *Shocking*. Italians in general, but especially Calabrians love fried food. So itās no surprise they fry their signature meatballs as well.
We break from tradition in this recipe because we prefer to bake these meatballs. Itās less work and the house doesnāt smell like fried food. But it does smell like delicious roasting meatballs!
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Pssst, we wrote a book calledĀ The Olive Oil Enthusiast, have youĀ orderedĀ it yet?
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1 comment
I made these meatballs and they are delicious. I fried up some cubanelle peppers and red and orange frying peppers with onions and garlic in EVOO and threw the Vraciole it. It came out great!!!!