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

Name: Best meatballs ever! How to make them extra tender and juicy
Uploaded: 2024-03-08T14:00:00Z
Duration: PT89.600S
Channel: Cookist

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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