Juicy Homemade Meatballs

Ingredients:

(makes around a dozen 100g meatballs)

1/2 pound beef short rib

1 pound chuck beef

1 pound pork shoulder

1/4 cup minced onion

2 cloves garlic grated

1/4 cup grated parmigiano reggiano

1 cup panko breadcrumbs

1/2 cup whole milk

1 egg

1 tablespoon salt

1/4 cup chopped parsley

Fresh cracked black pepper to taste

Bread is the key to a nice balanced meatball. Italians use any bread sitting around the house. Its best to use fresher breadcrumbs soaked in milk for a moister meatball. Hand-cut bread works just fine.

SWEAT THE ONIONS AND GARLIC!

In a saute pan on medium-low heat, add the minced onions and grated garlic with a splash of olive oil. Sweat (not brown) the ingredients for about 8-10 minutes until the mixture becomes translucent. This step is crucial. Meatballs made with raw onion and garlic are unpleasant because of the pungent aromas unleashed from the uncooked ingredients.

An ice cream scoop ensures consistent portions. Also, press hard when forming the meatballs so that they become compact and round.

Fry the meatballs. To a deep frying pan or skillet, fill a mixture of olive and vegetable oil about an inch from the bottom. Heat the oil at medium flame to reach around 350 degrees Fahrenheit.

Cooking the meatballs should take 2-3 minutes on the first side. Flip each meatball and cook for one more minute. Turn the heat off and let them rest in the oil until cool. This way, the meatballs will be juicier and the crust will never be dry.

Unfortunately, I will never serve my meatballs with tomato sauce (otherwise known as “gravy”).

Instead, serve the meatballs with a spoonful of the flavorful frying oil and top with grated Parmigiano Reggiano or Pecorino Romano cheese!

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Buon Appetito!