Rangenet Online Recipe Book
Ethnicity:Italian     Food Type:Pasta
Preparation Time:90     Servings:6     Author: John "Guba" Gobats

  • 1 CUP fresh breadcrumbs made from crustless French or Country Style Bread. Or use Panko Bread Crumbs.
  • 1/3 CUP Whole Milk
  • 8 Ounces Ground Beef
  • 8 Ounces ground pork or 8 Ounces Pork Sausage
  • 1 CUP finely Ground (NOT GRATED) Parmesan Cheese. Get the bulk stuff and pulse in food processor.
  • 1/3 CUP Fresh Italian Parsley
  • 1 Teaspoon Kosher Salt
  • 1/4 Tsp Freshly Ground Black Pepper
  • 2 Large Eggs
  • 2 Large Cloves Garlic, Pressed
  • Steps:
  • Combine Bread Crumbs and Milk in Small Bowl, stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
  • Place beef and pork in Large Bowl adn break up into small chunks. Add 1 cup ground Parmesan, parsley, salt & pepper.
  • Whisk eggs to blend in small bowl, whisk in Garlic and add to Meat mixture.
  • Using hands, squeeze milk from breadcrumbs, reserving milk.
  • Add breadcrumbs to meat mixture.
  • Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (DO NOT OVER MIX).
  • Chill Mixture at least 15 minutes and up to 1 hour.
  • Moisten hands with some of the reserved milk from the breadcrumbs, then roll meat mixture between palms into golf-ball-size balls (RESIST COMPACTING THEM), occasionally moistening hands with milk as needed and arrange in single layer on cooking sheet with parchment paper.
  • Bake at 350 until done.
  • Can be made up to 2 days ahead.
  • Put Meatballs in sauce and simmer in sauce for 1 hour at least.