Best meatballs ever! How to make them extra tender and juicy

published on 8 March, 2024 at 15:00
INGREDIENTS
for the meatballs
350g minced beef
150g minced pork or pork sausage 
150g stale bread    
80 g Parmesan cheese
2 eggs
500 ml of milk
1handful of parsley 
1 clove of garlic
500 ml of milk
Bread crumbs q.s.
Salt 
Pepper
  
for the sauce: 
700 g tomato passata
4 tbsp of extra virgin Olive oil 
1 garlic clove
Handful basil leaves 
Salt & pepper to taste
 
METHOD
1. For a melt-in-your-mouth result, you must soak your stale bread in the milk for at least 10 minutes.
2. In the meantime, mix together the meat, egg, salt, pepper and chopped parsley.
3. When the bread is soft, add it to the meat and mix well. If the mix is too soft, add a little bit of breadcrumbs.
4. It's time to roll! Put some olive oil on your hands and take a portion of mixture to form your meatballs.
5. Pan-fry them in extra virgin olive oil for 3-4 min on each side. If you want y ou can cook them straight in the sauce, they will be lighter.
6. Prepare the sauce. Put olive oil and garlic in a pan and let it fry. When the garlic is golden brown you can remove it.
7. Add the tomato passata. If you can’t find passata you can use canned San Marzano.
8. Add salt and pepper to taste and let it simmer for 20 minutes.
9. Plunge the meatballs into the sauce. Let them cook for another 30 minutes.
10. They're ready! Add some parmesan and fresh basil and taste them.
 
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