{"id":1702,"date":"2018-08-05T16:04:28","date_gmt":"2018-08-05T23:04:28","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1702"},"modified":"2020-01-21T18:06:15","modified_gmt":"2020-01-21T18:06:15","slug":"ultimate-meatballs","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/08\/05\/ultimate-meatballs\/","title":{"rendered":"Ultimate Meatballs"},"content":{"rendered":"<h5 style=\"text-align: center\">Yield: 8 to 16 Meatballs<\/h5>\n<h6 style=\"text-align: center\">Tyler Florence \/ Food Network<\/h6>\n<p>This recipe makes wonderful meatballs.&nbsp; They are big though.&nbsp; Unless you want one per person, make 16 instead.<\/p>\n<ul>\n<li><span class=\"id-ingredient-name\">Extra-virgin olive oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">small to medium onion, chopped<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">small garlic cloves, chopped<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">TBS finely chopped fresh parsley leaves<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">thick slices firm white bread, crust removed, cut into cubes (about 2 cups)<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">cup milk<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">lb ground beef<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">lb ground pork<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">large egg<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup freshly grated Parmigiano-Reggiano, plus more for serving<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and freshly ground black pepper<\/span><\/li>\n<\/ul>\n<p>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.<\/p>\n<p>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&#8217;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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 8 to 16 Meatballs Tyler Florence \/ Food Network This recipe makes wonderful meatballs.&nbsp; They are big though.&nbsp; Unless you want one per person, make 16 instead. Extra-virgin olive oil 1small to medium onion, chopped 2small garlic cloves, chopped 1\u00bdTBS finely chopped fresh parsley leaves 3thick slices firm white bread, crust removed, cut into cubes (about 2 cups) \u00becup milk 1\u00bdlb ground beef 1\u00bdlb ground pork 1large egg \u00bccup freshly grated Parmigiano-Reggiano, plus more for serving Kosher salt and&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/08\/05\/ultimate-meatballs\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2674,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[127,128],"class_list":["post-1702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-ground-beef","tag-ground-pork"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2018\/08\/MeatballUlt.jpg?fit=826%2C620&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1702"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1702\/revisions"}],"predecessor-version":[{"id":2675,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1702\/revisions\/2675"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2674"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}