Classic Meatballs Martha Stewart

By melissab

Ingredients

• 8 ounces ground beef chuck (80 percent lean)
• 8 ounces ground pork
• 1 garlic clove, minced
• 1/2 cup finely grated Parmigiano-Reggiano or pecorino Romano cheese
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten
• Coarse salt and freshly ground pepper
• 1 1/2 slices white bread, torn into small pieces (1 cup packed)
• 1/4 cup whole milk
• Basic Red Sauce
• Extra-virgin olive oil, for frying (about 3 tablespoons)

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the sauce: Just reduce the heat to medium once they've browned, and cook for 5 to 10 minutes.

Makes about 18

2 large eggs, lightly beaten

Directions

Mix together beef and pork using your hands. Stir in garlic, cheese, parsley, eggs, and 1 1/4 teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, and then stir into meat mixture. Lightly dampen hands, and roll mixture into 1 1/2-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate for 1 hour.

Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes. (Test doneness by cutting 1 meatball open.)

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