Dad's Meatballs
Michael Troiano
These are the best meatballs, ever. Forgive me, but the stuff you get in most restaurants is crap compared to these.
ingredients
- 1 pound ground beef or a combination of beef and pork
- 1/2 cup plain bread crumbs, preferably homemade
- 2 large eggs
- 1 teaspoon very finely minced garlic
- 1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon salt
- Freshly ground pepper
- 2 tablespoons olive oil
directions
- 1
Combine all the ingredients except the oil in a large bowl. Mix together thoroughly. Rinse your hands with cool water and lightly shape the mixture into 2-inch balls. (Note: If you are making meatballs for lasagna or baked ziti, shape the meat into tiny balls the size of a small grape)
- 2
Heat the oil in a large heavy skillet. Add the meatballs and brown them well on all sides. (They will finish cooking later.) Transfer the meatballs to a plate.
- 3
After the meatballs when your sauce still has 30 minutes to go, and finish in the gravy.
- 4
Serve on the side of pasta, a sprinkle of chopped parsley is nice on them.
notes
I usually double this. You can freeze them but they'll all go, trust me.
Source: Michael Troiano
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