Ultimate Meatballs

Ultimate Meatballs

Yield: 8 to 16 Meatballs
Tyler Florence / Food Network

This recipe makes wonderful meatballs.  They are big though.  Unless you want one per person, make 16 instead.

  • Extra-virgin olive oil
  • 1small to medium onion, chopped
  • 2small garlic cloves, chopped
  • TBS finely chopped fresh parsley leaves
  • 3thick slices firm white bread, crust removed, cut into cubes (about 2 cups)
  • ¾cup milk
  • lb ground beef
  • lb ground pork
  • 1large egg
  • ¼cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Kosher salt and freshly ground black pepper

Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let the mixture cool.

Add the bread to a medium bowl and pour in the milk. Let the bread soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don’t overwork the mixture or the meatballs will be tough. Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs. Refrigerate until ready to cook.

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