These Italian meatballs are made with a combination of ground beef and pork along with tasty Italian herbs and cheese. Easy, versatile and a crowd pleaser, this is a must have recipe for meatballs. Make small appetizer sized meatballs as specified in the recipe or as large as you like.
Soak crumbled bread in the milk. Leave it for a few minutes then squeeze out the milk and use a fork to break up the bread.
In a large bowl, combine the ground beef, ground pork, squeezed out bread, eggs, Parmesan cheese, chopped parsley, minced garlic, salt and black pepper. If too stiff, add milk.
Form the meatballs: take a small portion of the meat mixture about the size of a small walnut, shape it between your hands and roll them lightly in the breadcrumbs.
Fry the meatball in hot oil for 4-5 minutes. Keep turning the meatballs so that they brown on all sides.
Drain them with the help of a slotted spoon and place them on a sheet of absorbent paper to remove the excess oil. Serve immediately while still hot.
Notes
Use ground meat that's not too lean. You need fat in the meat to make succulent meatballs. Any combination of ground meat can be used eg pork, veal, beef, chicken or turkey. The total quantity should add up to about 1 pound or 450 grams but a little bit more won't make huge difference
Tips for Success
Squeeze out excess milk from the soaked bread before adding it to the meat.
Don't leave the salt out or the meatballs will be bland.
Refrigerating the meat mixture will make forming the balls easier.
Keep turning in the hot oil so that the meatballs brown evenly.
If you make meatballs larger than specified in the recipe, be sure to lower the oil temperature to ensure meatballs cook all the way through.
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