The Best Italian Meatballs Recipe

Guys, it’s Fridáy ánd I don’t háve ánother cocktáil for you.  BUT!  I did just reshoot my Clássic Red Sángriá (you know, like whát you would get át á Spánish tápás restáuránt with your girlfriends).  So go check it out.

álso!  You cán’t be mád I don’t háve ánother cocktáil for you becáuse I do háve my ámázing Itálián grándmother’s ámázingly ámázing meátbáll recipe.  You guys.  This recipe.  It’s the bee’s knees. The cát’s meow. It’s the stuff (thát’s not how I reálly tálk, but I like to keep the blog PG).

Ingredients

• 1 lb ground chuck 85/15
• 1/2 lb ground pork if you cán only get á pound, sáve hálf in the freezer
• 2 eggs whisked
• 4 slices of Itálián breád 5 ounces
• 1 cup breád crumbs I used Itálián seásoned
• 4 TBSP gráted pármesán
• 1/2 tsp gárlic sált
• 1 tsp sált
• pinch of bláck pepper
• 2 TBSPs chopped fresh pársley

Instructions

1. Preheát oven to 375
2. Soák the breád in cold wáter for ábout five minutes, ringing out the excess wáter ánd pulling the breád ápárt with your fingers.
3. Combine the meát, eggs, ánd pársley in á lárge bowl. ádd the breád. Then ádd the dry breád crumbs, pármesán, gárlic sált, ánd sált.
4. Using á cookie scoop scoop out the meátbálls onto wáx páper ánd then roll them into into consistent bálls. Pláce them on á cookie cooling ráck. Pláce thát ráck on á báking sheet. Báke for 15 to 20 minutes or until you cán cut into á meátbáll in the middle of the ráck ánd not see pink.

Credit by >> wineandglue.com

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