Description

Make extraordinary meatballs with this great recipe. They' ll turn out juicy and delicious if you use good quality meat, use bread soaked in warm bread or water, fry-don't bake them, turn them just once and only put them in the sauce 30 minutes before ser

Ingredients

• 1 small loaf stale Italian bread (about 8 thick slices) torn into 2½-inch chunks
• warm water or milk to cover bread
• 2 lb. 80% lean ground beef or veal chuck, or mixture of both, broken up
• 6 cloves garlic, coarsely chopped
• 1/2 c. finely chopped flat-leaf parsley
• 1 large egg, lightly beaten
• 1½ c. grated Parmigiano-Reggiano, divided
• kosher salt
• freshly ground black pepper, to taste
• canola oil, for frying

Steps

1. Put bread chunks in a bowl; add enough warm water/milk to cover bread; let stand 5 minutes, turning to moisten evenly; gently squeeze out excess water/milk.
2. Add ground beef, garlic, parsley, egg and 3/4 c. Parmigiano Reggiano cheese to the bread; combine; season with the salt and pepper, to taste. Using your hands, knead mixture for at least 5 minutes, until combined and smooth.
3. Pinch a tablespoon of meat mixture into palms; shape into a ball. Place on a baking sheet; continue with the remaining mixture.