4/5
(1 Votes)
Ingredients
- 1/2 small loaf stale Italian bread, torn into 2-1/2 in. chunks
- 1/2 lb. 80% lean ground beef
- 1/2 lb. ground veal
- 1/4 cup finely chopped flat-leaf parsley
- 1 egg, lightly beaten
- 1/2 cup grated Parmigiano-Reggiano cheese
- Kosher salt and peper
- 4-5 cups your favorite marinara sauce
Preparation
Step 1
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, 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-in. 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, turing 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.