Meatballs are so versatile! Make them ahead and freeze for a day when you don’t want to cook, stuff them in a bun with some sauce for a sandwich, dunk them in sauce with spaghetti, or serve glazed with little toothpicks as an appetizer. However you do it, these are delicious!
Italian Meatballs
Adapted From Bon Appetit
1 cup fresh breadcrumbs (I used French bread)
1/3 cup milk
8 oz ground beef
8 oz ground pork (I used all beef)
1 cup Parmesan cheese (finely ground)
1/3 cup finely chopped Italian parsley
1 tsp salt
1/4 tsp pepper
2 large eggs
2 large garlic cloves
In a small bowl, pour the milk over the bread crumbs and allow them to sit for 10 minutes.
Meanwhile, get a really large bowl and put in the beef, pork, parsley, salt, and pepper. If you have regular grated Parmesan, whirl it through your food processor to make the bits smaller. I didn’t and a lot of the cheese melted onto the pan.
Whisk your eggs and garlic together in a bowl and add to the meat mixture. Then comes a part that I thought was a bit strange; squeeze the bread crumbs over a bowl, reserving the bit of milk that might come out. Add the squeezed breadcrumbs to the meat and after wetting your hands with the leftover milk gently mix everything together until evenly combined. Don’t mix too much though; you don’t want to make the meatballs tough.
With moistened hands, shape the meatballs. I made them smaller than usual, because I’m using them as an appetizer instead of for dinner, but you can use them for spaghetti if you wish. (if so, go here for the sauce recipefrom Bon Appetit).
I set them on a baking sheet lined with parchment, and baked them at 400 F for about 15-20 minutes until they were browned and cooked through. They would be delicious brushed before baking with a tomato balsamic glaze, and served as an appetizer.
Tomato Balsamic Glaze
1 tbsp tomato paste
1 tbsp extra virgin olive oil
1/4 tbsp balsamic vinegar
1/2 tsp sugar
Stir together in a bowl. Brush over meatballs before cooking.