Ingredients:
-3 lbs of 80/20 ground beef
-1 small loaf of Pepperidge Farm white bread, sliced - then cubed
-3 cups of milk - whatever type you use is fine
-¾ cup grated parmesan
-2 bunches of fresh basil, chopped
-6 eggs, beaten
-Salt and pepper to taste
-¼ cup canola oil
Directions:
1. In a large bowl, add milk, beaten eggs, parmesan, basil, salt and pepper. Mix well
2. Add the cubed bread and mix well, trying to break down the bread as you stir
3. Let this mixture sit for about 10 minutes, stirring and breaking down the bread into smaller chunks
4. Add the ground meat and mix well
5. Take 3 baking pans and put a little of the canola oil in each pan to coat the bottom
6. Run the sink water water on warm at low stream
7. Wet your hand with the warm water and grab the meatball mixture with your hands to form a ball. It should be slightly smaller than the size of your hand
8. Place meatballs in baking pans and cook in the oven on 350 degrees for about 20 minutes
9. YOU DO NOT WANT TO COOK THEM COMPLETELY - you just want to cook them enough so the fat starts to render and seep out of the meatball. When this happens, take the meatballs out of the oven and put them in your sauce
10. You should then cook the meatballs in the sauce for at least 2 hours. The longer the better!
Notes:
Wetting your hands helps to form the meatballs better.
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