Thursday, September 15, 2011

Mulberry Street Meatballs

Nothing says Sunday like a fantastic meatball!


2 pounds of  ground beef (80/20)
2  pounds  of ground pork
1 loaf of day old bread  (torn into small pieces)
Organic tomatoes from my garden 2011
1 cup of Pecorino Romano cheese, (grated)
2 eggs (beaten)
½  cup of milk ( or a little more, if needed to soak bread)
4-5 cloves of garlic, (minced finely, or pushed through a garlic press)
2 cups of plain breadcrumbs
½ teaspoon of sea salt
¼ cup  of fresh parsley, (chopped finely)
1 tablespoon of chili pepper flakes


1.) Preheat oven to 375 degrees.

2.) In a very large mixing bowl, mix ground beef and ground pork together with your hands.  In a separate bowl, combine the bread pieces, milk, grated cheese, parsley, garlic, salt, pepper, chili pepper flakes and mash with a fork. Mixture will be like a mush.

3.) Add to meat mixture, then add beaten eggs and mix thoroughly.  Do not over mix or meatballs will be too dense.

4.) Heat a skillet pan on medium-high heat with a tablespoon of olive oil. Pour breadcrumbs into a wide, shallow bowl.

5.) Form the meat mixture into meatballs and then roll in the dry breadcrumbs.

6.)  Quickly fry until browned, turning often to ensure even cooking. This should take about 6-7 minutes.  You just want to brown the outsides, as they will finish off in the oven in a baking pan. Remove from pan and set on a paper towel -lined plate.

7.) Line a baking pan with as many meatballs as you can fit and bake for another 25-30 minutes.  Check for doneness, as oven vary.

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