Italian Meatballs Recipe

How to make it

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• Mix beef, eggs, 1/2 cup breadcrumbs, 1/4-1/2 cup parmesan (depending on taste) and parsley in a large bowl
• Peel and roughly chop garlic, then mash with mortar and pestle along with 1-2 tsp sea salt until a paste is formed
• Add garlic paste to beef mixture
• Mix beef gently with hands until just combined. Do not overwork the meat
• Heat oil in heavy bottomed pan (preferrably cast iron) over medium to medium high heat and preheat oven to 400
• Form 2-4 tbsp sized meatballs out of the mixture, rolling in your hands gently, and add to the hot oil
• Continue to add meatballs about 1 inch apart so not to overcrowd the pan (this will take 2-3 batches at least)
• Cook until browned on one side, then flip meatballs over. Larger meatballs might need to be browned on more than one side
• Place browned meatballs on greased baking sheet
• Once all batches of meatballs are browned, place in oven for 5-10 minutes to finish cooking. Smaller meatballs might be completely cooked before the oven, larger meatballs will need around 10 minutes, this is based on preference
• Once meatballs come out of the oven, sprinkle with remaining tsp of sea salt and serve
• You can also finish cooking the meatballs in sauce instead of the oven, though you'll lose the crispy exterior (which is my favorite)