I’ve tasted so many different meatballs growing up here in NYC. Some are too spicy while others are made with too much bread and/or breadcrumbs.
My friend, Diana (aka Diana Bagels), spent an afternoon teaching me how to make the best meatballs I’ve ever tasted. And how could I not share the recipe with all my friends?
So let’s get started…
- 10 cloves of Fresh Garlic chopped
- 10 Fresh Basil Leaves chopped
- 10 Fresh Parsley Leaves chopped (Italian flat leaf variety)
- 2 Handfuls Locatelli™ Pecorino Romano cheese grated
- Salt and Pepper
- 2 pounds Ground Beef (Chuck)
- 1 pound Ground Sirloin
- 5 Fresh Oregano Leaves chopped
- 2 large Eggs
- 6 slices White Bread
- 1 cup Whole Milk
- Fresh Breadcrumbs* (2 handfuls)
- Olive Oil for frying
In a big mixing bowl, soak white bread in milk to moisten.
Add all other ingredients.
Mix well with hands. Oh, the gooey mess…LOL!
Form big meatballs. If you make the meatballs too small, they will fall apart in your sauce.
In a skillet, fry all sides of meatballs in Olive Oil over a medium flame.
Add 1/2 of them to the Italian Tomato Sauce recipe here. We eat the other 1/2 of the meatballs while we’re cooking the sauce!
* Making fresh Bread Crumbs is easy peasy. Just take day old Semolina Italian bread and put it in the food processor or blender until it’s fine.