Ingredients for Best Meatballs Ever
- 2 cloves garlic
- 1 cup crustless Italian bread
- 1/2 cup whole milk
- 0 pounds ground veal
- 1/2 pound ground pork
- 1 pound ground chuck
- 0 sprigs basil
- 1/4 cup chopped fresh flat leaf parsley
- 0 cups Pecorino Romano cheese
- 0 cups Italian seasoned breadcrumbs
- 1 large egg
- 2 tablespoons olive oil
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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.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
17g
Fat
51g
Carbs
15g
