With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the sauce: Just reduce the heat to medium once they've browned, and cook for 5 to 10 minutes.
- Yield: Makes about 18
Source: Martha Stewart Living, April 2010
- 8 ounces ground beef chuck (80 percent lean)
- 8 ounces ground pork
- 1 garlic clove, minced
- 1/2 cup finely grated Parmigiano-Reggiano or pecorino Romano cheese
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 2 large eggs, lightly beaten
- Coarse salt and freshly ground pepper
- 1 1/2 slices white bread, torn into small pieces (1 cup packed)
- 1/4 cup whole milk
- Basic Red Sauce
- Extra-virgin olive oil, for frying (about 3 tablespoons)
Mix together beef and pork using your hands. Stir in garlic, cheese, parsley, eggs, and 1 1/4 teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, and then stir into meat mixture. Lightly dampen hands, and roll mixture into 1 1/2-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate for 1 hour.
Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes. (Test doneness by cutting 1 meatball open.)