Literally, the first thing I learned how to cook. Handmade meatballs are the best in Italian comfort food. You can vary the meat mixture to your tastes, but I like this ratio. Quick tip for making any jarred pasta sauce taste better, add these! (2 tbsp red wine, 1 tbsp parmesan cheese, 1 tsp sugar).
Rating :
Prep Time : 40 Mins
Cook Time : 20 Mins
Ready In : 60 Mins
Category : Dinner
Tags : Dinner, Meatball, Italian
- 3 lbs ground beef ( I prefer a leaner 90%ish one)
- 1 lbs of hot Italian sausage
- 1 tbsp of granulated garlic
- 1 cup breadcrumbs
- 2 slices of white bread (ripped into crumbs)
- 2 tbsp milk (ripped into crumbs)
- 4 eggs beaten
- ½ C Parmesan cheese
- 6 tbsp olive oil for griddling
1. In large bowl, add milk to the ripped white bread. This makes a panade. What is a panade? A panade is a mixture of bread and milk, combined to form a paste, that is incorporated into ground meats so that they don't get too hard or dry when you cook them.
2. Add all other ingredients except oil to bowl and hand mix thoroughly making a consistent mixture.
3. I make 3 oz meatballs using a digital scale to get the amount and size consistent. Place in sheet tray. This recipe makes ~36 (3 oz) meatballs.
4. You can cover these meatballs and refrigerate up to a day to let flavors meld, or not.
Set your griddle to medium heat (~400F)
Coat griddle with 2 tbsp of olive oil, spreading evenly, add meatballs. I use a baking sheet with griddle press to gently smash meatballs and improve sear. Flip after 3 min and smash. Flip again smash, try to get all sides (6 sides on a cube, 18 mins total). Return to sheet tray.
Serve, enjoy!