Every single one of us in this house love these meatballs. You can always cut this recipe in half. This recipe will make about 24 meatballs. Our family loves meatballs so cutting in half wouldn’t cut it here! Simple and Delicious!
2 slices of white bread
1/2 cup milk
1# ground beef
1# ground pork (If you don’t have you can use ground beef only.)
1/4 cup of diced red onion (you could use white onion too. )
1 Tablespoons chopped parsley (you can use 1 teaspoon of dried or just leave out. I tend to leave it out.)
1 cup grated parmesan (I like to grate my own but you can use whatever you like. I also like to use Pecorino Romano or other hard Italian cheeses. Shake it up!)
2 cloves garlic, minced
Salt and pepper to taste (I would use 1 teaspoon salt for this recipe)
2 Tablespoons olive oil
1. In a bowl soak the bread in the milk. This is called a panade and is a very important step. This makes the meatballs moist and delish!
2. In a medium bowl, mix the ground beef, ground pork, bread and milk, onions, parsley, eggs, cheese, and garlic. Add salt and pepper to taste.
3. Form the mixture into 1-2 inch since balls. I like them about 2 inches.
4. Put olive oil in non stick skillet. Fry meatballs over medium to medium high heat until browned on each side. When I make meatballs I usually am adding to a sauce to cook through.
Also, I fry 10-12 meatballs at a time in the skillet. Don’t over fill the skillet or you will steam the meatballs and not get that golden crust. Since I usually have more than 10-12 meatballs after each frying session, I wipe out the oil and start with a clean skillet and start all over. That way they fry up perfect. 😉
If you are going to make the meatballs and not add to a sauce, brown them in the skillet then transfer to a foil or parchment lined baking sheet. Place in a preheated 350 degree oven and bake for 10-15 minutes. You could also cook them through in the frying pan. I have done it both ways.