Empty My Fridge
Discover Grandma's Secrets for the Best Italian Meatballs 🇮🇹
Ingredients
- Bread2 slices
- Milk½ cups
- Ground beef½ lb
- Sausage½ lb
- Egg1
- Garlic · grated2
- Parmesan cheese · grated½ cups
- Parsley · finely chopped2 tbsp
- Salt1 ½ tsp
- Marinara sauce1 jar
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Tear the bread into large pieces, put them in a bowl and pour the milk over them. Let it soak about 5 minutes, until fully saturated.
- Squeeze out excess milk from the bread. In a large bowl, combine the bread with the beef, pork sausage, garlic, egg, Parmesan, parsley and kosher salt, mixing gently by hand just until incorporated so the meatballs stay tender.
- Shape the mixture into about 12 balls of 1½ inches each and place them on the lined sheet.
- Bake for 10 to 12 minutes, until just starting to brown but not fully cooked through.
- Meanwhile, heat the marinara in a large skillet or saucepan over medium heat. Transfer the par-cooked meatballs to the simmering sauce, cover and cook at least 30 minutes, up to a few hours, until tender and moist.
- Serve with cooked pasta and extra freshly grated Parmesan.
Summarized from Tasty's video. Watch it for the details.
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GarlicEggCheeseMilkParmesan cheeseBreadGround beefSausage
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