Donatella Arpaia's Meatballs

Photo by Jeanne S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

15

meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

Ingredients

  • 1/2

    small loaf stale Italian bread, torn into 21/2-in chunks

  • 1/2

    lb. 80% lean ground beef

  • 1/2

    lb. ground veal

  • 21/2

    cloves garlic, coarsely chopped

  • 1/4

    cup finely chopped flat-leaf parsley

  • 1

    egg, lightly beaten

  • 1/2

    cup grated Parmigiano-Reggiano cheese

  • Kosher salt and pepper

  • 4-5

    cups your favorite marinara sauce

Directions

1. Soak bread in warm water to cover for 5 minutes. Squeeze chunks gently to remove excess water. Place in a large bowl. Add beef, veal, garlic, parsley, egg and cheese. Season with salt and pepper. Knead mixture with hands for a full 5 minutes until combined. Shape a heaping tbsp. of meat into a ball. Repeat. 2. Fill a 10-inch skillet halfway with canola oil and cook over high heat. Gently slide 8 to 10 meatballs at a time into skillet. Reduce heat to medium and fry, turning once, about 6 to 7 minutes on each side. Using a slotted spoon, transfer meatballs to a bowl. Heat meatballs in sauce for 20 minutes. Serve with spaghetti.

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