- 6
Ingredients
- Extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, smashed
- 2 tablespoons roughly chopped fresh parsley leaves
- 1 cup milk
- 4 thick slices firm white bread, crust removed
- 1 1/2 pounds ground beef
- 1 1/2 pounds ground pork
- 1 large egg
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Kosher salt and freshly ground black pepper
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 still translucent, about 10 minutes. Take the pan off the heat and let cool.
Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough.
Preheat the oven to 350 degrees F.
Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over.