You want a tasty meatball, you got it.
What do you need:
2 lbs of ground beef (80/20 lean)
1 lb ground pork
2 eggs and 1 extra yolk
Salt and pepper to taste (2 teaspoon each)
Garlic powder (2 teaspoon)
Oregano (about one teaspoon)
Chopped fresh basil (around 2 or teaspoon)
Chopped fresh flat leaf Italian parsley
1 cup of Italian breadcrumbs or fresh bread
1 cup of whole milk
1 cup of finely grated Parmesan Reggiano
Directions:
Combine the meat spices, herbs, cheese in a big mixing bowl (don’t over work)
In a separate bowl combine the breadcrumbs and half a cup of milk (you can also soak bread in milk and use instead of breadcrumbs)
Add to the meat mixture
Slowly add in as much of the remaining half cup of milk as needed (you don’t want a soupy mix so just eye it - I ended up using all of the remaining milk
Final step - roll out the meatballs to your desired size. Just make sure they are consistent. I usually make the meatballs in the morning and put on a baking sheet - cover and let sit in the fridge for at least an hour. It helps prevent them from falling apart if you pan fry.
When I’m ready to cook them, I coat a frying pan with olive oil and heat - then add the meatballs to brown (about 3-6 min) then I dump in the pot of sauce and simmer low and slow for at least 3 hours. So tender and delicious. Enjoy!
Please take a look at Erin's sauce recipe to take your meatballs the the next level!