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Ingredients
- 1 lb Kobe Beef or ask butcher for high quality Ground Beef
- 1 lb Italian Sausage
- 1 lb ground Veal
- 3/4 cup of onions diced finely
- 2 tbsp garlic, chopped fine
- 3 Eggs
- 1/2 cup Italian Style bread crumbs
- 3/4 cup Pecorino Romano grated cheese and extra for garnish
- 3/4 cup Parmesan Reggiano grated cheese and extra for garnish
- 1 bunch of Italian Parsley, chopped fine
- 1 Tbsp sea salt or kosher salt
- 1 Tbsp fresh ground pepper
- 1 cup Whole Milk
- 1 loaf of White Bread, crust removed
- 1 cup Extra Virgin Olive Oil
- 2 Tbsp Extra Virgin Olive Oil
- 1 cup of cold water
- 4 cup of your favorite Marinara Sauce
Details
Preparation
Step 1
Cut bread into small cubes and soak in milk. Set aside.
In saute pan heat 2tbs olive oil and saute gently and slowly the garlic and onions, season with salt and pepper, set aside. When onions are cool, squeeze out excess liquid.
In large bowl throughly combine all ingredients except bread and milk mixture and remaining olive oil. Squeeze out milk from bread and discard milk. Add bread to all ingredients and gently fold and mix together. Refrigerate meatball mix for 1 hr.
Line a sheet pan with cling film. Form meatball mix into 3 oz balls. Place on sheet pan as you go. Refrigerate until ready to cook to keep the round shape.
Heat 1 cup of Olive Oil in large saute pan. When oil is hot place meatballs in pan, side by side. Allow enough space so you can turn them easily and gently. Brown meatballs on all sides. When meatballs are browned on all sides remove from pan and set aside.
Place meatballs in Marinara Sauce bring to a simmer for a about an hour or longer.
Top meatball with a spoonful of Ricotta Cheese, Parmesan cheese and sprinkle with Olive Oil.
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