Ingredients 8 ounces ground beef chuck, (80 percent lean) 8 ounces ground pork 1 garlic clove, minced 1/2 cup finely grated Parmigiano-Reggiano or pecorino Romano cheese 3 tablespoons finely chopped fresh flat-leaf parsley 2 large eggs, lightly beaten Coarse salt and freshly ground pepper 1 1/2 slices white bread, torn into small pieces (1 cup packed)
1/4 cup whole milk
Instructions Mix together beef and pork using your hands. Stir in garlic, cheese, parsley, eggs, and 1 1/4 teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, and then stir into meat mixture. Lightly dampen hands, and roll mixture into 1 1/2-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate for 1 hour. Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes. (Test doneness by cutting 1 meatball open.)
Description
Marvelous meat balls to add to your sauce.
Notes After years of making meatballs for spaghetti and meatballs, I found this recipe and decided to try it. What a good decision. These are just the best. I followed the recipe precisely and they were wonderful. Serve with your own choice of spaghetti or use the Basic Red Sauce suggested in the original article.
Source Martha Stewart - April, 2010
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