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Italian Meatballs (Extra Soft and Juicy!)
These are my idea of "perfect" meatballs. I make them extra soft and juicy by using bread instead of breadcrumbs, and the grated onion is my secret tip for adding extra flavour into this. Plus, no need to sauté diced onion before mixing it in! Served with a rich tomato sauce made extra tasty by cooking it in the same pan that the meatballs are browned in.
Ingredients
MEATBALLS
1 lightly packed cup of diced white sandwich bread , crusts removed (Note 1)
1 small onion (brown, white or yellow)
14 oz / 400 g ground beef (mince)
3 oz / 100g ground pork (mince), or sub with more beef (Note 2)
1 egg
1/4 cup fresh parsley , finely chopped (Note 3)
2 garlic cloves , minced
1/4 cup Parmigiano-Reggiano (or parmesan), freshly grated
3/4 tsp salt
1/4 tsp black pepper
COOKING MEATBALLS & SAUCE
2.5 tbsp olive oil
2 garlic cloves , minced
3/4 cup onion , finely chopped (white, brown or yellow)
24 oz / 700 g tomato passata (Tomato Puree in US/CAN - Note 4)
1/2 cup water
1 tsp red pepper flakes (chili flakes)
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1 tsp salt
Black pepper
TO SERVE
Pasta of choice
Parmesan
Parsley , finely chopped (optional)
Instructions
1. Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.
2. Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).
3. ...
Get full recipe ==> @ recipetineats.com
