Meatballs (Mulberry Italian Ristorante)

By á-15956

from Diners Drive Ins & Dives -- Level EASY

Ingredients

• 5 cups freshly grated bread crumbs (substitute unseasoned store-bought but result will not be as good)
• 2 cups grated Parmesan cheese (or Romano)
• 1 cup freshly chopped basil leaves
• 1 cup freshly chopped parsley leaves
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon kosher or sea salt
• 1 tablespoon freshly ground black pepper
• 4 eggs
• 1 cup whole milk (I substitute 1 or 2%)
• 4 tablespoons extra-virgin olive oils
• 4 garlic cloves, crushed and finely chopped
• 2 1/2 pounds ground beef
• 2 1/2 pounds ground pork
• 1 cup warm water

Details

Servings 15
Preparation time 30mins
Cooking time 100mins

Preparation

Step 1

Preheat the oven to 350° F.

In a large bowl, combine the bread crumbs, cheese, basil, parsley, crushed red pepper, salt, and pepper. Mix well.

In a separate bowl, combine the eggs and milk. Beat until the yolks are broken and well incorporated with the milk. Refrigerate until ready to use.

Preheat a small fry pan on the stove top on medium heat, and add the olive oil and garlic. Cook the garlic until it just begins to brown, around 3 to 4 minutes and remove from heat. Set aside at room temperature.

Add the ground meat to the bowl with the dry ingredients. Gently mix the meat with the dry ingredients until slightly incorporated. (Mixing too aggressively makes the meat tough)

Add the milk and egg mixture, along with the warm water and the garlic. Combine until fully incorporated. The mixture should be loose but still able to maintain its form.

Form the meatballs into 7 to 8-ounce portions, just bigger than a baseball but not as big as a softball, and put them into a 2-inch deep baking pan. Be sure the sides do not touch to ensure even cooking. Bake until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer, about 1 hour to 1 hour and 10 minutes. Transfer the meatballs to a serving platter and serve.