Classic Italian Meatballs (Tender and Juicy)
, 45 min, Makes 16 meatballs
Tender ground beef and pork meatballs bound with a soaked breadcrumb paste, browned in oil and finished in the oven until cooked through.
| prepPreheat oven to 425°F / 220°C | ||||||
| 120 g fresh breadcrumbs | Soak breadcrumbs in milk 5 min | Mash in egg yolks, cheese, garlic, salt & pepper | Combine beef, pork, onion & parsley with paste | Form into 16 balls with ¼-cup scoop | Brown in oil over medium-high heat, 3–4 min | Bake 425°F / 220°C, 20–24 min, turning halfway |
| 60 ml milk | ||||||
| 2 egg yolks | ||||||
| 60 g grated pecorino Romano cheese | ||||||
| 2 garlic cloves, finely chopped | ||||||
| 1 teaspoon salt | ||||||
| 1 teaspoon ground black pepper | ||||||
| 450 g ground beef chuck | ||||||
| 450 g ground pork | ||||||
| 30 g grated onion (optional) | ||||||
| 15 g chopped parsley | ||||||
| Olive oil | ||||||
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