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Ingredients
- 1 lb Ground Beef (70/30)
- 3-4 Slices of Bread (French, Italian or Whole Wheat)
- 3 TBSP Garlic Powder
- 1 TBSP Kosher Sea Salt
- 1 TBSP Crushed Red Pepper Flakes
- 6-8 TBSP of Extra Virgin Olive Oil
- 1/2 Cup of Heavy Cream
- 1/2 Cup of Whole Milk
- 1/4 Cup of Grated Parmigiana Reggiano
- 1/4 Cup of Grated Pecorino Romano
- 1/3 Cup of Flour
Details
Preparation time 45mins
Cooking time 90mins
Preparation
Step 1
Preheat oven to 300F
Lightly grease casserole dish with small amount of Extra Virgin Olive Oil and set dish aside.
Cut Bread into small cubes, toss with 3-4 TBSP of Extra Virgin Olive Oil, 1 TBSP of Kosher Sea Salt and 1 TBSP of Garlic Powder. Place Bread cubes on a baking sheet and bake at 300F until lightly-golden and crunchy, set aside to cool.
Once cool, place Bread cubes in a small bowl and combine with Heavy Cream and Whole Milk. Mix to ensure even coating and set aside for 30-40 minutes to soak.
Preheat oven to 350F.
Place Ground Beef in a large mixing bowl. Add Bread cubes using a slotted spoon to drain excess liquid not absorbed by bread. Add 2 TBSP Garlic Powder, 1 TBSP Crushed Red Pepper Flakes, Grated Parmigiana Reggiano and Grated Pecorino Romano. Gently combine ingredients. Using hands, gently form into meatballs, approximately 2 1/2 to 3 inches in diameter.
Place 3/4 TBSP of Extra Virgin Olive Oil in a large skillet and heat over medium heat.
Gently roll meatballs in flour until coated, lightly shaking to remove excess flour and place them into skillet. Sauté for 2-3 minutes, flip using tongs and sauté for an additional 2-3 minutes.
Remove meatballs from skillet and place in casserole dish. Cover and bake at 350F for 30 minutes. Allow 5 minutes to cool.
Serve with pasta, rice or potatoes.
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