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The Key to Meatball Success

The perfect meatball is a masterpiece of culinary artistry, achieved through a delicate blend of finely ground meats, like beef, pork and veal, combined with breadcrumbs, grated parmesan, aromatic herbs like parsley and oregano, and just the right amount of garlic. Th mixture is gently formed into tender spheres, seared to a golden-brown exterior, and then simmered in a luscious tomato sauce until they reach a juicy flavorful perfection that melts in the mouth, offering a harmonious balance of texture and tastes that evoke both comfort and indulgence.

What more can a girl say really? Its true! The perfect meatball IS a blend of 2 parts ground sirloin, 1 part ground veal and 1 part ground pork. This combined with grated parmesan, a generous portion of milk soaked breadcrumbs, minced garlic and herbs... mmmm mmmmm mmmm. Chefs kiss. here are a few pointers I have learned alone the way. Get your equipment ready before you begin! A sheet pan, a cookie scoop and disposable kitchen gloves with all be really helpful.

Blend your meats together with the eggs and parmesan. Blend your milk and breadcrumbs etc sepereatly then combine them all together. This helps make the flavor as uniform as possible. Mix really well, this will make the most moist and fluffiest of meatballs!

Once all the ingredients are well incorporated, dispose of your gloves and use your ice cream scoop to make perfect balls, lining them all up on your baking sheet.

Chill your meat balls for about 15-20 minutes before cooking.

Classic Meatballs

makes about 30 meatballs

1 lb ground sirloin

½ lb ground pork

½ lb ground veal

1 c parmesan, grated

2 eggs

2 c breadcrumbs

2 c milk

1 Tb minced parsley

2 cloves minced garlic

1 tsp salt

½ tsp pepper

Mix all the meats together, mix in eggs and parmesan. Blend milk, herbs, garlic and bread crumbs, salt and pepper, mix well then blend into the meat. Again mix well.

Using a cookie scoop, make balls and line them onto a baking sheet. Chill for 20-30 minutes.

Heat 1 cup of olive oil in a small pan over medium high heat. Heat a clove of garlic until golden, add meatballs cooking each side for 4-5 minutes until golden. Transfer to sauce, if using, and finish them in a 400 oven for about 10 minutes.

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