My Italian Meatballs
🍴Those are my idea of "perfect" meatballs. I make them extra soft and juicy by using white bread instead of breadcrumbs, just like my mom use to make! I also add grated onion for extra flavor. These meatballs are served with a rich tomato sauce which is made extra flavorful by cooking it in the same pan that the meatballs are browned in. Ingredients;
4 slices white bread, cut into small pieces, crusts removed
½ cup grated onion
¼ pound of each; ground beef, ground pork, and ground veal
1 egg
¼ cup fresh parsley (finely chopped)
2 garlic cloves (minced)
¼ cup Parmigiano-Reggiano (or parmesan) (finely grated)
¾ tsp salt
¼ tsp black pepper
1½ tbsp. olive oil
Directions:
Place the bread and onion in a large bowl and mix well. Add in all the meatball ingredients except the olive oil. With a clean set of hands mix everything together. Measure out a heaping tablespoon of the meatball mixture and roll lightly to form a ball. Repeat with remaining mixture. Heat up 1½ tbsp. of olive oil in a large nonstick frying pan over medium-high heat. Add the meatballs and brown all sides for about 5 minutes. Now add in the minced garlic and sauté for 2 to 3 minutes until the garlic is translucent. Now add your sauce and bring it to a simmer, Cook everything for 20 minutes while occasionally stirring gently every 5-10 minutes. While the meatballs are cooking, you can start to cook your pasta of choice. You can serve the meatballs on pasta, garnished with extra Parmigiano-Reggiano and fresh parsley.
Enjoy my recipe! 🤓 From my new Cookbook; The Perfect Taste