Meatballs are a staple in Italian cooking, but it is something that many struggle to make. I’ll admit that I have struggled for years to find the right combination of flavors and ingredients to make the best meatballs. And finally, this one is worth it! These are a perfect meatball.
The addition of the milk and bread keeps the meat from getting dried out during cooking. Then you have the addition of the flavors from the spices, garlic, onion, and cheese. It makes for the perfect juicy meatball.
This recipe makes—-medium sized meatballs. You can always make them half that size and have double the amount. They also freeze really well. Simply scoop them and freeze them on a lined cookie sheet. Once frozen put them into an airtight container and store up to three months in your freezer. When you are ready to use them, defrost and then cook as the instructions show.
You can even double the recipe and cook some now and save some for later. Other than enjoying them as they are, they are great in marinara sauce as a dip with toasted bread, on hoagies, or with spaghetti. They are a hit in my house and hopefully will be in yours. Enjoy!
- 2-3 slices white bread
- ½ cup milk
- 2 egg yolks
- ¾ cup Pecorino Cheese
- 1 ½ tsp garlic minced
- 1 ½ tsp salt
- 1 tsp pepper
- 1 pound ground beef
- 1- pound Italian pork sausage
- ¼ cup onion finely chopped or grated
- 1/3 cup chopped parsley
- 1-2 tbsp olive oil
- Break bread into small pieces and place in a bowl with milk. Allow the bread to soak all the milk up for about 5 minutes. Once it is fully soaked up, add all but the olive oil to the bowl with bread and milk. Mix together until incorporated. Don’t beat it to death or your meat will turn tuff and chewy when cooked. Using a medium to small scoop, portion out all of the meat onto a tray. Heat a skillet with the olive oil and then sear the outside of each meatball. Return the seared balls back to a cookie sheet and bake at 375’F for 20-30 minutes. They should reach an internal temperature of 155’F. Serve as is or with your favorite sauce.