Italian Meatballs
- Cook
- 27 min
-
[MED] 2 min
[LOW] 10 min + 5 min
REST 10 min
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
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.
Soaking breadcrumbs in milk is the secret to making juicy and tender meatballs.
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