Italian Meatballs
Cooking Flow
- Cook
-
[MED] 2 min
[LOW] 10 min + 5 min
REST 10 min
Ingredients
Meatballs
- ½ lb ground beef and ½ lb ground pork
- 2 teaspoons kosher salt
Mixture A
- ½ cup (120 ml) milk, room temperature
- ¼ cup (25 g) breadcrumbs, soaked in milk
- 1 large egg, slightly beaten
- 1 clove garlic, minced
- 4 tablespoons parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon whole nutmeg, grated
- ½ teaspoon dried oregano
Sauce
- 2 cups tomato sauce
- Penne pasta, for serving
Garnish
- Torn basil
DIRECTIONS
In a large bowl, combine the ground meat and salt, mixing by hand.
Add Mixture A and mix well until all ingredients are evenly combined. Shape the mixture into 8 small, bite-sized meatballs (80 g each) and place them on parchment paper.
For Sauce, bring tomato sauce to a boil using [MED] heat, about 2 minutes. Add meatballs, cover and simmer over [LOW] heat for 10 minutes.
Turn the meatballs, cover and braise for another 5 minutes over [LOW] heat. Turn off and rest covered for 10 minutes.
Serve over pasta, garnished with parmesan cheese and basil.
Note
Soaking breadcrumbs in milk is the secret to making juicy and tender meatballs.
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