Italian Meatballs 3
Ingredients
3 slices white bread crusts removed, diced
2/3 cup cold water
1 pound lean ground beef
1 pound ground pork
1/4 cup Parmesan cheese shredded
1 large egg
3 garlic cloves minced
2 tablespoons parsley finely chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil to sautee
Directions
Combine the diced bread in a large bowl with 2/3 cup water. Set aside 5 minutes then mash with a fork.
Into the bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup Parmesan cheese, 1 egg, 3 minced garlic cloves, 2 tablespoons parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands to stir the mixture together just until well combined. Do not over mix.
Portion onto a lined baking sheet (about 2 tablespoons per meatball). With wet hands, roll meatballs into 1 1/2 inch diameter balls.
Heat a large non-stick pan over medium heat. Add 2 tablespoons of oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time, and cook in batches to get a good sear. Saute, turning every 2 minutes (total 6-8 minutes), or until evenly browned and the internal temperature reaches 160 degrees F.
Place on a lined baking sheet 2 inches apart and bake in a fully preheated oven at 400 degrees F for 20-23 minutes, or until fully cooked and the centers reach 160 degrees F. If you want a prettier color to your meatballs, broil for the last 2-3 minutes.
