Italian Beef Meatballs.

 

I hope my grandmother and aunt aren’t rolling in their graves with these meatballs.  My family’s meatball recipe which is here is a combination of three meats.  I wanted to mix it up and make an organic, grass-fed beef meatball.  My family loved them!  In fact, my father, while on his way out to the gym just commented again on how wonderful dinner was last night.  If I have his approval… I’m hoping my grandma would also approve.  My sauce recipe can be found here.  And the baguette recipe can be found here.  Now onto the recipe…

Ingredients:

1/2 cup of panko bread crumbs (seasoned)
1/3 cup of chopped fresh parsley
2 eggs, beaten
3 tablespoons of milk, I used plain almond
1 cup of fluffy grated parmesan cheese (freeze the cheese first before grating)
2 lbs of organic, ground beef (92% lean)
2 tablespoons of olive oil
5 cloves of garlic, smashed and diced
Salt and pepper

Directions:

In your stand mixer, paddle attached – or you can do this by hand, blend the bread crumbs, parsley, eggs, milk and parmesan.  Once combined, add the beef, garlic and olive oil.  Mix until just incorporated.

On the stove top, place a sauté pan with enough olive oil to sauté the meatballs in batches.  Also, get a platter ready and line with paper towels for draining.  Once the oil is hot, add several meatballs (avoid overcrowding) and let them brown on the outside.  This should only take 2-3 minutes on each side.  Then remove and place on the paper towel to drain.  You aren’t looking to cook these yet just to brown them.  Work in batches.  Once all are browned, I gently place them in the sauce to cook all the way through.  I let my sauce and meatballs simmer for hours on low.  The meat infuses the sauce and the sauce flavors infuse the meatballs.  It’s Italian heaven.  If you aren’t going to place your meatballs in sauce, you can finish them off by baking them at 375 degrees until no longer pink on the inside.

 

— Knead to Cook