A Fabulous Method For Cooking Meatballs
Makes about 34 meatballs
.660 kg ground lean beef (roughly, does not have to be exact, just about those combinations)
.510 kg ground pork
2 large eggs
1/2 cup of freshly grated Pecorino Romano
1 tablespoons chopped parsley
1 clove of minced garlic-roasted or not…your choice.
Salt and pepper to taste-don’t be too shy on the salt.
1 cup breadcrumbs (use day old Italian bread, grated in the food processor)
2-3 tbs of lukewarm water just to moisten a little more
This method of the muffin tin is from Alton Brown. Pure genius.
Pre-heat oven to 400C. Combine beef and pork in a large bowl. Add eggs, cheese, parsley, garlic, salt and pepper. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, a bit at a time until the mixture is quite moist. Using your hands, shape the meat mixture into balls and place them into individual, miniature muffin tin cups. Bake for 15-20 minutes or until golden and cooked through. Add to your favorite sauce.