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Name: Italian Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 pound Ground Beef; 2/3 cup Milk; 3 Slices White bread; 1/4 Cup grated parmesan; 1 egg; 2 tsp Kosher Salt; 1 tbsp Fresh Parsley; 2 tsp black pepper; 1 tsp dried oregano; 3 cloves garlic; flour; 1/3 cup Olive Oil; 21/2 cups Pasta Sauce

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INGREDIENTS

2 pound Ground Beef
2/3 cup Milk
3 Slices White bread
1/4 Cup grated parmesan
1 egg
2 tsp Kosher Salt
1 tbsp Fresh Parsley
2 tsp black pepper
1 tsp dried oregano
3 cloves garlic
flour
1/3 cup Olive Oil
21/2 cups Pasta Sauce

INSTRUCTIONS

Make meatball mixture: In a large bowl, combine the beef, pork, ricotta cheese, grated Parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves and the bread-milk mixture. Mix it well with your hands until it barely combines.

Don't overwork the mixture or it will become tough. It is OK to have some discernible bits of bread or meat in the mix; better that than overworked meatballs.

Form meatballs: Wet your hands and form the meatballs. A traditional size for this sort of meatball is 2-3 inches across, but you can make them any size you want.

Once you roll the meatball in your hands, roll it in the flour to give it a good coating. Set each one on a baking sheet as you work. You might need to rinse your hands a few times as you make the meatballs.

Brown meatballs: When all the meatballs are formed, heat olive oil in a large skillet over medium-high heat. Brown the meatballs on at least two sides. Don't worry about the center getting cooked through, as you will finish these in the sauce.

Finish cooking meatballs in tomato sauce: Once all the meatballs are browned, arrange them in the sauce, turning each one over in the sauce to coat.

Cover the pot and simmer gently for 15-20 minutes. Serve with the sauce and pasta or crusty bread. Sprinkle with a little chopped parsley for garnish if you want.

NOTES

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Italian Meatballs

2 pound Ground Beef
2/3 cup Milk
3 Slices White bread
1/4 Cup grated parmesan
1 egg
2 tsp Kosher Salt
1 tbsp Fresh Parsley
2 tsp black pepper
1 tsp dried oregano
3 cloves garlic
 flour
1/3 cup Olive Oil
21/2 cups Pasta Sauce

Soak torn bread in hot milk: Heat the milk in a small pot until steamy. Turn off the heat, tear the bread into little pieces and soak it in the milk until it partially dissolves. Mash it until you get something that resembles a paste. Turn it out onto a plate to let it cool.
Make meatball mixture: In a large bowl, combine the beef, pork, ricotta cheese, grated Parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves and the bread-milk mixture. Mix it well with your hands until it barely combines.

Don't overwork the mixture or it will become tough. It is OK to have some discernible bits of bread or meat in the mix; better that than overworked meatballs.

Form meatballs: Wet your hands and form the meatballs. A traditional size for this sort of meatball is 2-3 inches across, but you can make them any size you want.

Finish cooking meatballs in tomato sauce: Once all the meatballs are browned, arrange them in the sauce, turning each one over in the sauce to coat.

Cover the pot and simmer gently for 15-20 minutes. Serve with the sauce and pasta or crusty bread. Sprinkle with a little chopped parsley for garnish if you want.

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Nutrition

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Serving Size: 1 Serving (4002g)
Recipe Makes: 1 Servings

Calories: 5206
Calories from Fat: 2179 (42%)

Amt Per Serving		% DV

	Total Fat 242.1g	323 %
	Saturated Fat 82.5g	413 %
	Monounsaturated Fat 92.5g
	Polyunsanturated Fat 39.6g
Cholesterol 708.9mg		218 %
Sodium 15109.2mg		521 %
Potassium 11699.8mg		308 %
Total Carbohydrate 503.9g		148 %
	Dietary Fiber 73.5g	294 %
	Sugars, other 430.4g
Protein 239.4g		342 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5206

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