Italian Meatballs (Tender & Delicious)
"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"
Ingredients
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.