Big Meatballs Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup Italian bread, no crust
2 ounces whole milk
8 ounces extra virgin olive oil (to saute)
1/2 cup onions, diced
2 tablespoons garlic, chopped
1 pound ground Kobe-style beef (or ask your butcher for other high quality ground beef)
1 pound ground veal
1 pound ground pork (or sausage)
3 whole eggs
1/2 cup dry Italian bread crumbs
1/2 cup Romano cheese, grated
1/2 cup Parmigiano Reggiano cheese, grated
2 tablespoons parsley, chopped
2 tablespoons basil, chopped
1 teaspoon sea salt or Kosher salt (adjust to your liking)
1/2 teaspoon black pepper, ground
1 quart of your favorite marinara sauce
Mozzarella cheese
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Directions: |
Directions:Remove all crust from the Italian bread and cut into small cubes. Soak in milk, then squeeze and discard milk, saving the bread. Place bread to the side.
In a saute pan, heat 4 ounces of olive oil. Sweat down garlic and onions. Season with salt and pepper and set aside.
When onions and garlic are cool, squeeze out the excess liquid and combine with all meats and ingredients except for marinara sauce and Mozzarella. Do not over-mix.
Form meatballs. You can make three 1-pound meatballs or sixteen 3-ounce meatballs.
Refrigerate mix for one hour prior to cooking.
In an oven-safe saute pan, brown meatballs in the remaining 4 ounces of olive oil. When they are golden brown, remove from skillet and discard oil.
Clean skillet. Put meatballs back in your cleaned skillet and cover with marinara sauce. Slowly bring to boil, and place in 350 degree F oven.
Cook 1-pound meatballs for approximately one hour (or 3-ounce meatballs for 40 minutes), until internal temperature reaches 160 degrees F.
Let cool in sauce. Top with mozzarella cheese and serve with pasta or fresh bread. |
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