The BEST Meatball

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This is the best meatball recipe I've come across perfect for the Meatball sub or just by themself. Of course, I couldn't help myself, I had to change some things around.

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American, Italian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 1385kcal

Ingredients

Step 1:

1 each italian loaf about a pound
½ cup milk

Step 2:

½ lbs beef ground 80/20*
½ lbs veal ground*
½ lbs pork ground*
2 teaspoon black pepper ground
2 tsp white pepper
2 cloves garlic minced
2 teaspoon garlic powder
2 teaspoon salt kosher
2 tsp red pepper flakes

Step 3:

1 each egg
½ cup Italian Parsley roughly chopped, or finer if you like
½ cup Parmigiano Reggiano grated

Step 4:

½ cup bread crumbs

Instructions

Step 1:

pintch ¼ inch pieces and soak them in milk (or water)
Let sit for 10 min, and squeeze the excess milk from the bread.

Step 2:

Add all step three ingredients and need again.

Step 3:

Add step 3 ingredients nd need again

Step 4:

Add step 4 ingredients and need again

Step 5:

Form in 6 to 8oz balls, Be gentle, If you compact them hard, they will be tough when you cook them.m..

Step 6: Par cooking meatball options:

Cook 1 meatball for tastein a pan with a little oil. Check of taste.

Pan sear (my goto):

Place in a dutch oven with a little bit of olive oil. And turn till all sides are browned. Do this in batches.

Oven (some times):

place in 350 F oven for 30 mins

Pan deep-fry (only if nessisary, or large batches and the oven isn't avaliable)

Add about ½ cup of vegetable oil to the pan and fry on all sides, till brown. We are not worried about them being done at this point. Do this in batches.

Step 7:

Place all marinara in a Ducth oven, then the meatballs. If you have drippings from doing them in the oven, use them here.
Simmer on low heat for at least an hour.

Notes

I need to credit Steve Martorano's meatball videos I've seen. It defiantly got me on the right path. I wish I had a hard copy of his recipe. I had to change some things, of course. I use fresh bread, not stale, and soak it in milk. I've seen this in a couple of places, and I think it helps create a moister meatball, but I still use some bread crumbs.

**** Shortcut that I usually do. I have meatball mix at my local grocery store: beef, veal, pork, and no spices. So I use two packages, which are about 2lbs total. Then I up the egg count to 2 and bumped up the rest just a little.

Nutrition