Kevin's Famous Meatballs

These meatballs are the best you will ever have!

Photo by Kevin L.

PREP TIME

45

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • 1 lb Ground Beef (70/30)

  • 3-4 Slices of Bread (French, Italian or Whole Wheat)

  • 3 TBSP Garlic Powder

  • 1 TBSP Kosher Sea Salt

  • 1 TBSP Crushed Red Pepper Flakes

  • 6-8 TBSP of Extra Virgin Olive Oil

  • 1/2 Cup of Heavy Cream

  • 1/2 Cup of Whole Milk

  • 1/4 Cup of Grated Parmigiana Reggiano

  • 1/4 Cup of Grated Pecorino Romano

  • 1/3 Cup of Flour

Directions

Preheat oven to 300F Lightly grease casserole dish with small amount of Extra Virgin Olive Oil and set dish aside. Cut Bread into small cubes, toss with 3-4 TBSP of Extra Virgin Olive Oil, 1 TBSP of Kosher Sea Salt and 1 TBSP of Garlic Powder. Place Bread cubes on a baking sheet and bake at 300F until lightly-golden and crunchy, set aside to cool. Once cool, place Bread cubes in a small bowl and combine with Heavy Cream and Whole Milk. Mix to ensure even coating and set aside for 30-40 minutes to soak. Preheat oven to 350F. Place Ground Beef in a large mixing bowl. Add Bread cubes using a slotted spoon to drain excess liquid not absorbed by bread. Add 2 TBSP Garlic Powder, 1 TBSP Crushed Red Pepper Flakes, Grated Parmigiana Reggiano and Grated Pecorino Romano. Gently combine ingredients. Using hands, gently form into meatballs, approximately 2 1/2 to 3 inches in diameter. Place 3/4 TBSP of Extra Virgin Olive Oil in a large skillet and heat over medium heat. Gently roll meatballs in flour until coated, lightly shaking to remove excess flour and place them into skillet. Sauté for 2-3 minutes, flip using tongs and sauté for an additional 2-3 minutes. Remove meatballs from skillet and place in casserole dish. Cover and bake at 350F for 30 minutes. Allow 5 minutes to cool. Serve with pasta, rice or potatoes.

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