Meatballs
This recipe is heavily inspired by “Italian American” by Angie Rito.
Ingredients:
- 1 lb ground beef
- 1 lb ground pork or veal
- 1 baguette
- 1 yellow onion
- 6 cloves garlic
- 1 bunch parsley
- 3/4 cup of half & half or milk
- 1 cup of parmesan reggiano
- 1 cup of pecornio romano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 tsp kosher salt
- 2 eggs
- Salt, pepper, garlic powder
Instructions:
Chop the onions and garlic and set aside. Pick the parsley and set aside. Strip the white part of the bread off a baguette with a fork and add to a bowl with the half & half. Let sit for 15 minutes, then squeeze the bread to remove as much liquid as possible.
Shred all the cheese and put it in a bowl. Crack the eggs into a bowl and whisk. Add the ground meat to a large mixing bowl and add salt, pepper, and garlic powder.
Sauté the onions and carmelize them for about 10 minutes. Add the garlic after 8 minutes. Season the onions with salt, pepper, and garlic powder. Once the onions are done, let them cool and then add them to the meat bowl. Add the cheese, parsley, bread and eggs. Mix everything for a while until it’s all combined.
Preheat the oven at 425 degrees convection.
Using a 1/4 cup measuring cup, make 24-30 balls. Put them on a large sheet pan with parchment paper. Be very liberal with the olive oil, you want a brown crust on them.
Put the sheet pan in the middle of the oven for 15 minutes. Halfway through, take them out and flip them. Back in for 15 minutes.
Bring them out and let them cool for 10 minutes. Add to red sauce, a hoagie roll, or your favorite salad as a topper. Enjoy!