Meatballs

Meatballs
Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    slices white sandwich bread, crusts removed

  • 2

    large eggs, beaten to blend

  • 2

    garlic cloves, finely chopped

  • 1/3

    cup fresh whole-milk ricotta

  • 1/4

    cup finely chopped prosciutto

  • 1/4

    cup finely chopped parsley

  • 1/3

    cup grated Parmesan

  • 3/4

    tsp. fennel seeds

  • 3/4

    tsp. dried oregano

  • 1/2

    tsp. ground nutmeg

  • 1/2

    tsp. ground black pepper

  • 1/4

    tsp. crushed red pepper flakes

  • 1 1/4

    tsp. kosher salt

  • 1

    lb. ground beef, preferably 80/20

  • olive oil

Directions

1. Run bread under cold running water until completely soaked. Firmly wring out to expel as much water as possible. Finely chop, then mix in a large bowl with eggs, garlic, ricotta, prosciutto, parsley, and 1/2 cup parmesan 2. Finely grind fennel seeds in spice mill or with mortar and pestle; add to bread mixture along with oregano, nutmeg, black pepper, red pepper flakes, and salt. 3. Mix well. Add beef and break up into small pieces. Mix gently with your hands until smooth and ingredients are evenly incorporated; be careful not to overmix. 4. Scoop out portions with a 1/4 cup cup measuring cup; roll gently between your hands into balls. Arrange on a rimmed baking sheet 5. Heat 1 Tbs. oil in a medium nonstick skillet over medium. Add half the meatballs and cook, turning and rolling occasionally, until browned on all sides 6. Add to warm sauce, and continue with other half

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