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SUPER TENDER ITALIAN MEATBALLS:
INGREDIENTS
- ½ cup milk
- ½ tablespoon lemon juice
- 1½ cups bread, cubed (I used a day old baguette)
- 1 tablespoon extra virgin olive oil
- 3 tablespoons onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- ½ pound ground pork
- 1 cup Parmesan cheese, grated
- 2 eggs
- 1 tablespoon parsley, chopped
- ¼ teaspoon red pepper flakes
- ¼ teaspoon pepper
- ⅛ teaspoon salt
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Combine milk and lemon juice in a small bowl. Let stand for 5 minutes. You will see curds at the top.
- Add bread to a small bowl and pour the buttermilk over the bread. Allow the bread to soak up all the milk and mix a little with your hands. Add the bread mixture to a large bowl.
- Meanwhile add olive oil to a small skillet. Add in onion and sauté until tender about 2-3 minutes.
- Add in garlic and sauté for one minute.
- Add onion and garlic to the bowl with the bread along with the beef, pork, cheese, eggs, parsley, red pepper flakes, salt and pepper.
- Combine the mixture using your hands just until combined. Try not to over work the meatballs. The mixture will be wet. Let stand for a couple of minutes before rolling.
- Roll out 16 meatballs. I make them the size of golf balls.
- Drizzle a skillet with olive oil. Over high heat sear the meatballs on all sides to brown. About 1-2 minutes on each side. (If meatball sticks to the pan give it more time before flipping). Also be careful when flipping meatballs they are pretty fragile.
- Place meatballs on a baking sheet and cook for 10 minutes. They will be slightly undercooked on the inside but they will continue to cook as they come out of the oven. If this is an issue leave in the oven for longer (5 minutes) or simmer in tomato sauce for a few minutes.
- Serve the meatballs immediately with your favorite tomato sauce and pasta.
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