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How to Make Italian Meatballs

In this video, you’ll learn how to make simple Italian meatballs using both ground pork and beef. Find out why a few cloves of crushed garlic are NOT optional ingredients in this recipe! You’ll see how to avoid over mixing your meatballs and discover the benefit of chilling your meat mixture first before forming balls. Bake your meatballs until browned and then add to your favorite tomato sauce and simmer. Be sure to make some extras for meatball sandwiches! You’ll also learn Chef John’s rule of thumb for determining how much salt to add to ground meat recipes and see what size of meatball is officially sanctioned by Chef John. Get the recipe for Italian Meatballs.

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  • Joe Tomeio

Ingredients 3 cups day-old bread, cut into 1-inch cubes 1 1/4 pounds ground beef 3 eggs, beaten 3 cloves garlic, minced 3/4 cup pecorino, grated 1 bunch Italian parsley, finely chopped to yield 14 cup 1/4 cup pine nuts, toasted for 2 minutes in a 400 degree F oven 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup extra-virgin olive oil Directions In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to wring excess moisture. In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt, and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 12 to 15 meatballs, each of a size somewhere between a tennis ball and a golf ball. In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch. Serve warm or at room temperature, note that Italians would rarely serve meatballs with pasta

  • susan from virginia

A couple of minutes on med. is quite sufficient. All 1/4 bunch of parsley is a ton. I used about 1/2 C of chopped.

  • head2taildogs

20 min to sauté onions??? I hope that's allowing time for them to cool a bit lol!