Italian Meatballs (Tender & Delicious)

20m
Prep Time
0m
Cook Time
20m
Ready In

Recipe: #18672

April 28, 2015



"Uses buttermilk in place of milk for a really tender wonderful tasting meatball! Leaving the uncooked beef/pork mixture in the fridge for 24-48 hours will increase the flavor even more, it's what I most always do"

Original is 20 servings

Nutritional

  • Serving Size: 1 (81.3 g)
  • Calories 167.9
  • Total Fat - 10.8 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 69.7 mg
  • Sodium - 425.5 mg
  • Total Carbohydrate - 1.6 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.6 g
  • Protein - 15.3 g
  • Calcium - 48.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots. Add onion, minced garlic, Parmigiano-Reggiano, parsley, salt, pepper, egg, and Italian seasoning to bread/buttermilk mixture.

Step 2

Set mixer bowl in stand mixer and attach paddle. Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary. Add 1/3 each of the beef and pork and beat at medium-high speed until thoroughly blended with bread mixture.

Step 3

Remove bowl from stand mixer and add remaining beef and pork. Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork and thoroughly distributed throughout; avoid mixing any more than is necessary for even distribution.

Step 4

Shape into desired size balls.

Step 5

Cook as desired in sauce or on a greased baking pan in the oven.

Tips


No special items needed.

0 Reviews

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