Graziella’s Meatballs
Directions
- 1In a bowl, mix roughly 10 pounds of ground beef and 5 pounds of ground pork.
- 2In a bowl, mix roughly 10 pounds of ground beef and 5 pounds of ground pork.
- 3In a bowl, mix roughly 10 pounds of ground beef and 5 pounds of ground pork.
- 4Add 15 eggs, 1.5 pounds of Pecorino Romano, 2 shallots, a handful of parsley, and a portion of fresh white bread that has been blended.
- 5Add 15 eggs, 1.5 pounds of Pecorino Romano, 2 shallots, a handful of parsley, and a portion of fresh white bread that has been blended.
- 6Add 15 eggs, 1.5 pounds of Pecorino Romano, 2 shallots, a handful of parsley, and a portion of fresh white bread that has been blended.
- 7Add a portion of milk to the white bread mixture. This will help keep the meatballs soft.
- 8Add a portion of milk to the white bread mixture. This will help keep the meatballs soft.
- 9Add a portion of milk to the white bread mixture. This will help keep the meatballs soft.
- 10Add the bread mixture, 1 portion of ricotta cheese, a pinch of salt, a pinch of black pepper, 1 portion of minced garlic, 1 portion of powdered garlic, and a pinch of red pepper flakes to the bowl.
- 11Add the bread mixture, 1 portion of ricotta cheese, a pinch of salt, a pinch of black pepper, 1 portion of minced garlic, 1 portion of powdered garlic, and a pinch of red pepper flakes to the bowl.
- 12Add the bread mixture, 1 portion of ricotta cheese, a pinch of salt, a pinch of black pepper, 1 portion of minced garlic, 1 portion of powdered garlic, and a pinch of red pepper flakes to the bowl.
- 13Mix everything by hand and form 3-ounce meatballs using an ice cream scoop.
- 14Mix everything by hand and form 3-ounce meatballs using an ice cream scoop.
- 15Mix everything by hand and form 3-ounce meatballs using an ice cream scoop.
- 16Place meatballs on a baking sheet. Drizzle with a mixture of 90% water and 10% olive oil to prevent burning and help them crisp on the outside.
- 17Place meatballs on a baking sheet. Drizzle with a mixture of 90% water and 10% olive oil to prevent burning and help them crisp on the outside.
- 18Place meatballs on a baking sheet. Drizzle with a mixture of 90% water and 10% olive oil to prevent burning and help them crisp on the outside.
- 19Bake at 650 degrees for 20 minutes.
- 20Bake at 650 degrees for 20 minutes.
- 21Bake at 650 degrees for 20 minutes.
- 22Simmer the cooked meatballs in freshly made tomato sauce for 20-30 minutes.
- 23Simmer the cooked meatballs in freshly made tomato sauce for 20-30 minutes.
- 24Simmer the cooked meatballs in freshly made tomato sauce for 20-30 minutes.
- 25Serve 4 meatballs with extra tomato sauce and a sprinkle of Parmesan cheese.
- 26Serve 4 meatballs with extra tomato sauce and a sprinkle of Parmesan cheese.
- 27Serve 4 meatballs with extra tomato sauce and a sprinkle of Parmesan cheese.
Ingredients
- 10 pounds ground beef
- 10 pounds ground beef
- 10 pounds ground beef
- 5 pounds ground pork
- 5 pounds ground pork
- 5 pounds ground pork
- 15 eggs
- 15 eggs
- 15 eggs
- 1.5 pounds Pecorino Romano
- 1.5 pounds Pecorino Romano
- 1.5 pounds Pecorino Romano
- 2 shallots
- 2 shallots
- 2 shallots
- 1 handful parsley
- 1 handful parsley
- 1 handful parsley
- 1 portion fresh white bread
- 1 portion fresh white bread
- 1 portion fresh white bread
- 1 portion milk
- 1 portion milk
- 1 portion milk
- 1 portion ricotta
- 1 portion ricotta
- 1 portion ricotta
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 1 portion minced garlic
- 1 portion minced garlic
- 1 portion minced garlic
- 1 portion powdered garlic
- 1 portion powdered garlic
- 1 portion powdered garlic
- 1 pinch red pepper
- 1 pinch red pepper
- 1 pinch red pepper
- 90 percent water
- 90 percent water
- 90 percent water
- 10 percent olive oil
- 10 percent olive oil
- 10 percent olive oil
- 1 portion tomato sauce
- 1 portion tomato sauce
- 1 portion tomato sauce
- 1 portion Parmesan cheese
- 1 portion Parmesan cheese
- 1 portion Parmesan cheese
Equipment
bowlice cream scoop