Prep 1 hr
Cook 1 hr
My take on a good recipe from Bon Appetit magazine.
- 1 cup fresh breadcrumb (from crustless French bread)
- 1⁄3 cup milk
- 1 lb ground beef
- 1 cup finely ground fresh parmesan cheese (not grated)
- 1⁄3 cup finely chopped Italian parsley
- 1 tablespoon finely chopped fresh thyme leave
- 1 tablespoon finely chopped fresh basil leaf
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 2 large eggs
- 2 large garlic cloves, minced
- Prepare your favorite spaghetti sauce in a large Dutch oven. Cool to room temperature.
- Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
- Place ground beef in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, thyme, basil, salt, and pepper.
- Whisk eggs in small bowl; whisk in garlic. Add to meat mixture.
- Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using both hands, quickly and gently mix meat mixture just until all ingredients are evenly combined. Chill for 1 hour.
- Using ice cream scoop to create evenly sized meatballs, scoop meat and roll gently with hands moistened with reserved milk mixture to form golf ball size meatballs.
- Arrange meatballs, in single layer, in room temperature spaghetti sauce. Bring sauce and meatballs to simmer over medium high heat. Reduce heat to medium-low, cover, and simmer until meaatballs are cooked through, about 20 minutes. Cool slightly then chill uncovered in refrigerator. These are DEFINITELY best made 1-2 days ahead.