ITALIAN MEATBALLS
"Savory, spicy and moist, they have an amazing combination of flavor with just the right amount of seasoning... perfect with spaghetti!
VIDEO https://www.youtube.com/watch?v=Tk_7bWNZgxQ"
photo by clubfoody
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
35 meatballs
ingredients
- 1⁄2 cup milk
- 4 slices bread, torn in small pieces
- 1 lb Italian sausage, casing removed
- 1 lb lean ground beef
- 1 lb ground pork
- 2 eggs, beaten
- 2 cups white onions, finely chopped
- 1⁄2 cup parmigiano-reggiano cheese
- 1⁄4 cup parsley, chopped
- 3 garlic cloves, pressed
- 2 teaspoons italian seasoning
- 1 teaspoon sea salt
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon black pepper
directions
- In a small pot on medium, add milk and heat until just warm. Soak torn bread in hot milk and stir gently until mixture is combined. Transfer to a bowl to cool off.
- In a large bowl, combine all the ingredients including the milk/bread mixture. Place cling film on top, making sure it touches meat to prevent from dryness. Transfer to the fridge for 1 hour.
- Preheat oven to 425ºF. 60 minutes later, wet hands slightly and form mixture into 2-inchs balls. Place them on a large baking sheet lined with foil, slightly greased. Transfer to preheated oven and bake for 20 minutes.
- Remove from heat and flip meatballs. Reduce heat to 375ºF and place them back in the oven; bake for 20 minutes. Remove from heat and let them rest for 5 minutes before adding to a tomato sauce. Makes 35 meatballs.
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RECIPE SUBMITTED BY
clubfoody
Canada
clubfoody.com is about combining fresh ingredients, herbs and spices. This is a fun destination for foodies who love new recipes complete with videos and kitchen tips.
