§ 2 lbs of ground beef—not less than 10% lean § 4 cloves of fresh garlic, minced
(I really prefer more like 6 or even eight—but don’t tell my REAL Italian friends.) §4 medium eggs §½ cup chopped parsley §Sea Salt & Fresh Ground Pepper to taste (about a teaspoon of each) §2 cups of old stale bread, soaked in water §1 cup of pine nuts (optional) §1 cup of grated parmesan or pecorino cheese (optional) §About 2 cups of Italian seasoned break crumbs for rolling finished meatballs in before baking §Egg wash as needed for coating finished meatballs before rolling in the bread crumbs. | 1. Put the meat in a large mixing bowl.2. Add the garlic, eggs, parsley, salt & pepper, pine nuts, & parmesan cheese and mix well. I do it with my hands. If you use a mixer, be careful not to over mix. The meat can become stringy and tough. 3. Squeeze the liquid out the bread and add to the meat. Mix evenly into the meat. 4. Shape the meat into medium size balls (somewhat larger than golf balls—the size is really up to your preference). 5. Coat each ball with the egg wash and then coat each one with the bread crumbs. 6. Put is a baking dish side by side, just touching each other. 7. Bake at 375 for about 20-30 minutes. If you plan to add them to a marinara sauce, you can slightly undercook them and they will finish off and soften as they simmer in the sauce. TIPS: If you plan a meal with the meatballs, you can make these a day or two ahead so dinner night seems easy! Make extra—for two reasons. At my house, 10% of the meatballs never make it to the dinner table—they are eaten “en route” by the “testers.” Also, make extra and freeze them—you get future meals from the same effort! NOW MANGA! |
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