Ingredients
- 3 slices white bread (crusts removed, roughly torn)
- 1/3 cup buttermilk (plus more as needed
- 1 small yellow onion, minced
- 8 cloves garlic, finely minced, divided
- 2 ounces grated Parmigiano-Reggiano cheese (grated)
- 1/2 cup fresh parsley leaves (loosely-packed, minced)
- 1 tablespoon salt
- 1 1/2 teaspoons ground black pepper
- 2 large eggs
- 1/4 teaspoon dried Italian seasoning (rubbed or 1 teaspoon dried oregano)
- 1 pound ground beef (at least 25% fat)
- 1 1/4 pounds ground pork (at least 25% fat)
How to Make
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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.
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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.
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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.
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Step 4: Shape into desired size balls.
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Step 5: Cook as desired in sauce or on a greased baking pan in the oven.
We hope you enjoy this recipe!
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