MeatballsFrom twill10 5 years ago
- meatballs shopping list
- Recipe courtesy Joe Jerge, owner Mulberry in Lackawanna, NY. shopping list
- Ingredients shopping list
- 5 cups freshly grated bread crumbs (substitute unseasoned store-bought, but result will not be as good) shopping list
- 2 cups grated parmigiano-Reggiano or Pecorino Romano shopping list
- 1 cup freshly chopped basil leaves shopping list
- 1 cup freshly chopped parsley leaves shopping list
- 1 teaspoon crushed red pepper flakes shopping list
- 1 tablespoon kosher or sea salt shopping list
- 1 tablespoon freshly ground or coarsely ground black pepper shopping list
- 4 eggs shopping list
- 1 cup whole milk shopping list
- 4 tablespoons extra-virgin olive oil shopping list
- 4 garlic cloves, crushed and finely chopped shopping list
- 2 1/2 pounds ground beef shopping list
- 2 1/2 pounds ground pork shopping list
- 1 cup warm water shopping list
How to make it
- In a large bowl, combine the bread crumbs, cheese, basil, parsley, crushed red pepper, salt, and pepper. Mix well.
- In a separate bowl, combine the eggs and milk. Beat until the yolks are broken and well incorporated with the milk. Refrigerate until ready to use.
- Preheat a small fry pan on the stovetop on medium heat, and add the olive oil and garlic. Cook the garlic until it just begins to brown, around 3 to 4 minutes and remove from heat. Set aside at room temperature.
- Add the ground meat to the bowl with the dry ingredients. Loosely mix the meat with the dry ingredients until slightly incorporated.
- Add the milk and egg mixture, along with the warm water and the garlic. Combine until fully incorporated. The mixture should be loose but still able to maintain its form.
- Preheat the oven to 350 degrees F.
- Form the meatballs into 7 to 8-ounce portions, just bigger than a baseball but not as big as a softball, and put them into a 2-inch deep baking pan. Be sure the sides do not touch to ensure even cooking. Bake until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer, about 1 hour to 1 hour and 10 minutes. Transfer the meatballs to a serving platter and serve.
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The Cooktwill10 Cape Girardeau, MO
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