Baked Meatballs
Filed under
Beef
Makes 10 meatballs. The directions top them with mozzarella, which the original ingredient list leaves out.
Ingredients
- Olive oil, extra-virgin
- 1 Onion, chopped
- 2 clove Garlic, smashed
- 2 tbsp Parsley, fresh leaves, roughly chopped
- 1 cup Milk
- 4 slice White bread, thick, firm, crust removed
- 1 1/2 lb Ground beef
- 1 1/2 lb Ground pork
- 1 Egg, large
- 1/2 cup Parmesan, Parmigiano-Reggiano, freshly grated, plus more for serving
- Kosher salt
- Black pepper, freshly ground
- Mozzarella, for topping
Directions
- Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until soft but still translucent, about 10 minutes. Let cool.
- Pour enough milk over the bread in a bowl to moisten and let it soak while the onions cool.
- Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Squeeze the excess milk out of the bread and add it with the cooled onion mixture. Gently combine until just mixed; don't overwork or the meatballs will be tough. Shape into 10 meatballs.
- Preheat the oven to 350 degrees F. Heat a little more oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes.
- Put them in a baking dish, shower with mozzarella and drizzle with olive oil. Bake until cooked through, about 15 minutes.