Big Boy Meatballs

By Booper-2

Ingredients

• 4 slices white bread, crusts removed, torn into pieces
• 3/4 cup buttermilk
• 1 1/2 pounds ground beef (88% lean)
• 3/4 pound hot Italian sausage, removed from casings
• 2 ounces Parmesan cheese, finely grated (about 1/2 cup), plus more for garnish if desired
• 2 tablespoons minced fresh parsley leaves
• 2 tablespoons minced garlic (about 6 cloves)
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 pound dried spaghetti, cooked until al dente, for serving.

Details

Servings 10
Adapted from theslowroasteditalian-printablerecipe.blogspot.ca

Preparation

Step 1

MAKES 10 MEATBALLS | SERVES 6

Place
the bread and buttermilk in a small bowl and set aside for 10 minutes.
Mash the bread with a fork to form a paste. Place all ingredients
(except olive oil) in a large bowl. Add the bread-buttermilk mixture and
mix gently but thoroughly to combine (over mixing can result in tough
meatballs). Form into approximately 10 large meatballs (about 1/2 cup
each) and refrigerate to firm meatballs, about 15 minutes.

In a
large nonstick skillet, heat the olive oil over medium-high heat. Add
the meatballs, in batches if necessary, and cook until very well browned
on all sides, 8 to 10 minutes. Transfer the browned meatballs to a
large pot.