Meatballs - NYC Wine & Food Festival winner

Photo by Tufgrlz B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    small loaf of stale Italian bread, torn into 2 1/2 inch chunks

  • 1/2

    lb. 80% lean ground beef

  • 1/2

    lb. ground veal

  • 2 1/2

    cloves garlic, coarsely chopped

  • 1/4

    cup finely chopped flatleaf parsley

  • 1

    egg, lightly beaten

  • 1/2

    cup grated Parm-Reggiano cheese

  • kosher salt and pepper

  • 4-5

    cups of your favorite marinara sauce

Directions

1. Soak bread in warm water to cover for 5 minutes. Squeeze chunks gently to remove excess water. Place in a large bowl. Add beef, veal, garlic, parsley, egg and cheese. Season with salt and pepper. Knead mixture with hands for a full 5 minutes until combined. Shape a heaping Tbs. of meat into a ball. Repeat. 2. Fill a 10 inch skillet halfway with canola oil and cook over high heat. Gently slide 8-10 meatballs at a time into the skillet. Reduce heat to medium and fry, turning once, about 6-7 minutes on each side. Using a slotted spoon, transfer meatballs to a bowl. Heat meatballs in sauce for 20 minutes. Serve with spaghetti.

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