Meatballs

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

Yield:
10 servings
Level:
Easy

Ingredients
  • 5 cups freshly grated bread crumbs (substitute unseasoned store-bought, but result will not be as good)
  • 2 cups grated Parmigiano-Reggiano or Pecorino Romano
  • 1 cup freshly chopped basil leaves
  • 1 cup freshly chopped parsley leaves
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon kosher or sea salt
  • 1 tablespoon freshly ground or coarsely ground black pepper
  • 4 eggs
  • 1 cup whole milk
  • 4 tablespoons extra-virgin olive oil
  • 4 garlic cloves, crushed and finely chopped
  • 2 1/2 pounds ground beef
  • 2 1/2 pounds ground pork
  • 1 cup warm water
Directions
  • In a large bowl, combine the bread crumbs, cheese, basil, parsley, crushed red pepper, salt, and pepper. Mix well.

  • In a separate bowl, combine the eggs and milk. Beat until the yolks are broken and well incorporated with the milk. Refrigerate until ready to use.

  • Preheat a small fry pan on the stovetop on medium heat, and add the olive oil and garlic. Cook the garlic until it just begins to brown, around 3 to 4 minutes and remove from heat. Set aside at room temperature.

  • Add the ground meat to the bowl with the dry ingredients. Loosely mix the meat with the dry ingredients until slightly incorporated.

  • Add the milk and egg mixture, along with the warm water and the garlic. Combine until fully incorporated. The mixture should be loose but still able to maintain its form.

  • Preheat the oven to 350 degrees F.

  • Form the meatballs into 7 to 8-ounce portions, just bigger than a baseball but not as big as a softball, and put them into a 2-inch deep baking pan. Be sure the sides do not touch to ensure even cooking. Bake until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer, about 1 hour to 1 hour and 10 minutes. Transfer the meatballs to a serving platter and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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