ITALIAN MEATBALLS

READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small pot on medium, add milk and heat until just warm. Soak torn bread in hot milk and stir gently until mixture is combined. Transfer to a bowl to cool off.
  • In a large bowl, combine all the ingredients including the milk/bread mixture. Place cling film on top, making sure it touches meat to prevent from dryness. Transfer to the fridge for 1 hour.
  • Preheat oven to 425ºF. 60 minutes later, wet hands slightly and form mixture into 2-inchs balls. Place them on a large baking sheet lined with foil, slightly greased. Transfer to preheated oven and bake for 20 minutes.
  • Remove from heat and flip meatballs. Reduce heat to 375ºF and place them back in the oven; bake for 20 minutes. Remove from heat and let them rest for 5 minutes before adding to a tomato sauce. Makes 35 meatballs.
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