Directions
- 1Crumble ground beef and ground veal (or any combination of beef, veal, and pork) into a bowl.
- 2In a small bowl, combine plain breadcrumbs, milk, one whole egg, dry Italian herbs, granulated garlic, a splash of olive oil, and a big pinch of red pepper flakes.
- 3Whisk the breadcrumb mixture (slurry) together.
- 4Season the meat with salt, black pepper, and a pinch of white pepper (optional).
- 5Add Parmesan cheese to the meat.
- 6Transfer the slurry mixture into the meat bowl and mix well.
- 7Line a baking sheet with aluminum foil and brush it lightly with oil.
- 8Use a small sorbet scoop to scoop out the meatball mixture onto the prepared baking sheet.
- 9Brown the scooped meatballs under a hot broiler until done.
- 10Optionally, flip the meatballs over and brown the other side if desired.
- 11Transfer the browned meatballs into a pot of hot pasta sauce.
- 12Once the sauce comes back to a simmer, the meatballs are ready to eat.
- 13For enhanced flavor, let the meatballs simmer in the sauce for an additional 15-30 minutes.
- 14Serve over spaghetti and top with extra Parmesan.
Ingredients
- ground beef
- ground veal
- plain breadcrumbs
- milk
- 1 whole egg
- dry Italian herbs
- granulated garlic
- olive oil
- red pepper flakes
- salt
- black pepper
- white pepper
- Parmesan cheese
Equipment
bowlsmall bowlwhiskwooden spoonrubber spatulabaking sheetaluminum foilsmall sorbet scoopsheet trayhot broilerpotspaghetti
Tips
- Don't worry about overmixing the meatball mixture as it is indestructible.
- Use a small sorbet scoop to quickly portion meatballs onto the baking sheet.
- Brown meatballs under a hot broiler to save time compared to frying or baking.
- Ideally, have pasta sauce hot and ready on the stove when the meatballs are done.
- For more flavor, let the meatballs simmer in the sauce for an extra 15-30 minutes.
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