Ingredients for Best Meatballs Ever
- Garlic Clove
- Italian Bread
- Whole Milk
- Ground Veal
- Ground Pork
- Ground Chuck
- Basil
- Flat Leaf Parsley
- Pecorino Romano Cheese
- Italian Seasoned Breadcrumbs
- Egg
- Olive Oil
How to Make Best Meatballs Ever
- Mince 2 cloves of garlic and mash to a paste with a pinch of salt.
- Tear 1 cup of crustless bread into large pieces, then soak in 1/2 cup of milk until very soft, about 5 minutes.
- Squeeze out and discard excess milk from the bread.
- In a large bowl, combine the soaked bread, garlic paste, 1 teaspoon salt, 1 teaspoon black pepper, 1 pound ground beef, 1/2 pound ground pork, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, and 1 large egg. Gently mix with your hands, breaking up any large pieces of bread, until well combined.
- Using dampened hands, form the meat mixture into 18 meatballs (approximately 2 inches in diameter).
- Heat 2 tablespoons of olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Brown the meatballs in two batches, turning frequently, for 3 to 5 minutes per batch.
- Drain the browned meatballs on paper towels.
- Arrange the meatballs in a single layer in a 3-quart shallow baking dish.
- Pour 1 quart of your favorite marinara sauce over the meatballs. Cover the dish tightly with foil.
- Bake in a preheated oven at 375°F (190°C) for 30 minutes, or until the meatballs are cooked through and the sauce is bubbly.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
17g
Fat
51g
Carbs
15g
