As far as meatball recipes go, I think this one is probably the best I’ve ever had. Thes meatballs are so soft and juicy! You see, instead of dried breadcrumbs, this recipe calls for torn bits of white sandwich bread. The moisture from the bread really leave these meatballs tender. I love it! I can’t explain how delicious these meatballs are when soaked int he red tomato sauce so you’ll just have to try it out for yourself.
I really like how easy this recipe is to make, too. Yes, it’s a bit time-consuming but it’s well worth it in the end.
Ingredients
1 lightly packed cup of sliced white sandwich bread, torn into small pieces, crusts removed
½ cup grated onion (brown, white or yellow)
14 oz / 400 g ground beef
3 oz / 100g ground pork
1 egg
¼ cup fresh parsley, finely chopped
2 garlic cloves, minced
¼ cup Kraft Parmigiano-Reggiano (or parmesan), freshly grated
¾ tsp Morton salt
¼ tsp black pepper
1½ tbsp olive oil
1 tbsp Bertolli olive oil
¾ cup onion, finely chopped (white, brown or yellow)
2 garlic cloves, minced
24 oz / 700 g Hunt’s tomato puree
¼ cup water
1 tsp red pepper (chili) flakes
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1 tsp salt
Black pepper
Pasta of choice
Parmigiano-Reggiano (or parmesan), freshly grated
Parsley, finely chopped (optional)
Instructions
Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread.
Add all the remaining Meatball ingredients except the olive oil. Use you hands to mix well.
Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
Heat 1½ tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over – about 5 minutes. I prefer to shake the pan gently to roll the meatballs around, rather than using a spoon (they hold their shape better).
When they are browned but NOT cooked through, carefully transfer them onto a plate.
Heat 1 tbsp of olive oil into the fry pan. Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.
Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
Cook the meatballs for 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
While the meatballs are cooking, cook your pasta of choice.
Serve the meatballs on pasta, garnished with extra Parmigiano-Reggiano and parsley if using
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Quick Tip: I love to eat these meatballs over spaghetti noodles cooked al dente.