The Bread Trick That Makes Perfect Italian Meatballs

Von Vincenzo's Plate · 60 Min.

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Zubereitung

1. Cut the crusts off the bread slices and soak the white parts whole in a bowl of water.
2. Boil the cubed potatoes in a medium pot of water over medium heat for 10 minutes, taking care not to overcook them.
3. Drain the potatoes in a colander, removing excess water. If making them ahead, rinse under cold water for a couple of minutes to stop cooking.
4. Heat 4 tablespoons of extra virgin olive oil in a large non-stick pan over medium heat. Add the onion, celery and carrot, all finely chopped, and stir-fry until lightly golden, about 5 minutes.
5. Add the finely chopped tomatoes, one can at a time, stir well and cook for another 5 minutes.
6. Lower the heat to low, stir in half the chopped parsley, cover, and stir now and then so the sauce absorbs the flavours.
7. Put the mince in a bowl and press it down with the bottom of a fork, turning and repeating until broken up.
8. Beat in the four eggs, then add the finely chopped garlic, the remaining parsley, 4 tablespoons of breadcrumbs and 150g of grated Parmigiano Reggiano, mixing well after each addition.
9. Squeeze the bread dry, tear it into small pieces and add it to the mince with salt and pepper. Mix everything with a fork.
10. Roll the mixture into balls about the same size so they cook evenly.

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