Meatballs ultimate

By dyannucci

Ingredients

• Extra-virgin olive oil
• 1 small to medium onion, chopped
• 2 small garlic cloves, chopped
• 1 1/2 tablespoons finely chopped fresh parsley leaves
• 3 thick slices firm white bread, crust removed, cut into cubes (about 2 cups)
• 3/4 cup milk
• 1 1/2 pounds ground beef
• 1 1/2 pounds ground pork
• 1 large egg
• 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Kosher salt and freshly ground black pepper

Details

Servings 8

Preparation

Step 1

Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let the mixture cool.

Add the bread to a medium bowl and pour in the milk. Let the bread soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork the mixture or the meatballs will be tough. Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs. Refrigerate until ready to cook.