This is the first meatball recipe I tried, and I really like it. The meatballs are very tender and flavorful. The original recipe calls for half the meat to be ground pork, but I can never find it, and all beef is fine. I don’t think the bread really needs to be crustless either; tonight I just put a large roll in the food processor and it all turned out fine.
Yield: About 20-22 meatballs
- 1 cup fresh breadcrumbs from crustless French or country-style bread
- ⅓ cup whole milk
- 1 pound ground beef (85/15)
- ¾ cup finely ground Parmesan cheese
- ¼ cup finely chopped Italian parsley
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 2 large garlic cloves, pressed
- spaghetti sauce of choice (I use a jar of three-cheese flavor)
- Pour milk into breadcrumbs and stir to moisten. Let sit 10 minutes.
- Place beef in large bowl. Add parmesan, parsley, salt, and pepper.
- Whisk eggs in a small bowl; whisk in garlic. Add to the meat mixture.
- Add breadcrumbs to meat mixture.
- Using hands, quickly and gently mix meat mixture until all ingredients are evenly combined. Do not over-mix.
- Chill mixture for 15 – 60 minutes.
- Form meat mixture into ping pong ball-sized balls, and arrange in single layer in sauce in a large pot or pan. Bring to simmer.
- Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes.
(Adapted from Epicurious.)