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Italian Meatballs

From Lasagna on Thursday, October 8. 2020

Makes about 40 small meatballs









Ingredients: 2 tbsp olive oil 1 cup finely chopped onion 3 garlic cloves, minced Freshly grated nutmeg 1 tsp kosher salt ½ tsp ground black pepper 1 egg 1½ cup soft breadcrumbs ½ cup whole milk 1 lb ground pork 1 lb ground chuck ¼ cup grated Pecorino Romano ½ cup chopped Italian parsley ¼ cup fresh basil, chopped

Instructions: In a medium sauté pan, heat olive oil then sauté onions and garlic until softened and translucent. Season generously with grated nutmeg, salt and pepper. Set aside to cool. Place breadcrumbs in a medium bowl. In a smaller bowl, whisk egg together with milk, when well blended, pour over breadcrumbs and allow to soak in. Combine the remaining ingredients in a large bowl and mix until just blended. Add onion and garlic mixture, breadcrumb mixture and combine. Do not overmix. Form mixture into golf ball size meatballs. Preheat oven to 400°. Line a large, rimmed baking sheet with parchment paper. Place meatballs on the baking sheet and bake for 20 minutes until the meatballs are browned but not completely cooked through. Place meatballs in marinara, bring to a simmer and finish cooking in the sauce. (Meatballs can be wrapped in foil and refrigerated overnight. To reheat, place the foil-wrapped meatballs in a 425° oven for 15 minutes.).

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