Recipe courtesy of Joe Jerge
Meatballs
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1010
- Total Fat
- 65
- Saturated Fat
- 25
- Carbohydrates
- 42
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 60
- Cholesterol
- 249
- Sodium
- 983
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
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.