- 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
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.
Recipe courtesy Joe Jerge, owner Mulberry in Lackawanna, NY.
Recipe courtesy of Aida Mollenkamp