Bon Appetit's Meatballs
Recipe information
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Cooking:
40 min.
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Servings per container:
10
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Source:

Ingredients for - Bon Appetit's Meatballs

1. Coarsely ground pork - 1 ½ pounds
2. Sweet Italian sausage without fennel, casings removed - 1 ½ pounds
3. Ground beef sirloin - 1 ½ pounds
4. Ground beef chuck - 1 ½ pounds
5. Day-old (hard) Italian bread, torn into chunks - ½ loaf
6. Low-sodium chicken broth - 1 (32 ounce) carton
7. Garlic, minced - 1 whole head
8. Packed fresh Italian parsley leaves - 1 cup
9. Large eggs, beaten - 4
10. Pecorino Romano cheese (such as Locatelli®), grated - 8 ounces
11. Extra-virgin olive oil - ¼ cup
12. Unsalted butter - 2 tablespoons

How to cook deliciously - Bon Appetit's Meatballs

1. Stage

Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.

2. Stage

Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.

3. Stage

Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.

4. Stage

Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.