Meatballs
Ingredients
- 500 gPork and beef stuffing
- 40 gBreadcrumbs
- 30 mlWhole milk
- 1 pcEgg
- 60 gParmesan cheese (grated)
- 10 gFlat-leaf parsley (chopped)
- 1 pcGarlic (minced)
- 0.5 pcOnion (finely chopped)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Meatballs with a soft and melting texture, marked by the bold taste of parmesan and flat-leaf parsley. A thin, golden pan-seared crust that holds a juicy center.
- 1
In a bowl, pour the whole milk over the breadcrumbs. Let the bread soak up the liquid until fully saturated and it forms a soft paste.
- 2
Add the pork and beef mix, the egg, parmesan, finely chopped garlic and onion, and the parsley. Work the mixture by hand to achieve a consistent texture without crushing the meat fibers.
- 3
Take a small amount of the mixture and roll it between your palms. Form walnut-sized meatballs, keeping them uniform to ensure even cooking.
- 4
Sear the meatballs in hot olive oil. They should sizzle immediately. Lower the heat and turn them regularly until a brown crust forms on all sides.
Frequently asked questions
How do you get this dish right?
- Do not overwork the meat to maintain tenderness during cooking.
- The milk hydrates the breadcrumbs and prevents the meatballs from becoming dry and hard.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.
