Italian Meatballs
- 1/4 cup whole milk
- 1 cup day-old bread, cubed (crusts removed)
- 1/3 lb. ground veal
- 1/3 lb. ground pork
- 3/4 lb. ground beef
- 1 egg
- 1/3 cup Parmesan or Pecorino, grated (more for garnish)
- 3 tbsps parsley, chopped (more for garnish)
- 3/4 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tsps fresh oregano, chopped
- 2 cloves garlic, minced
- pinch red pepper flakes (optional)
- 1/4 cup extra-virgin olive oil for frying
- 1/3 cup extra-virgin olive oil
- 3/4 cup sweet yellow onion, diced
- 4 cloves garlic, minced
- 28 oz. crushed tomatoes
- 3 tbsps tomato paste
- 3/4 cup fresh basil leaves, torn
- kosher salt to taste
- black pepper, freshly ground to taste
- Produce
- Basil, fresh leaves (3/4 cup)
- Garlic (6 cloves)
- Oregano, fresh (2 tsps)
- Parsley (3 tbsps)
- Tomatoes (28 oz.)
- Yellow onion, sweet (3/4 cup)
- Meat
- Ground beef (3/4 lb.)
- Ground pork (1/3 lb.)
- Veal, ground (1/3 lb.)
- Canned Goods
- Tomato paste (3 tbsps)
- Cooking & Baking
- Black pepper, freshly ground (1/2 tsp)
- Black pepper, freshly ground (1)
- Kosher salt (3/4 tsp)
- Kosher salt (1)
- Olive oil, extra-virgin (1/2 cup)
- Red pepper flakes (1 pinch)
- Bread & Baked Goods
- Bread, day-old (1 cup)
- Dairy
- Parmesan or pecorino (1/3 cup)
- Whole milk (1/4 cup)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on userealbutter.com
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Published June 14, 2010 (2 years ago).
2 people saved this recipe.
