“These savory, spicy and moist meatballs have an amazing combination of flavor with just the right amount of seasoning… perfect with spaghetti!VIDEO https://www.youtube.com/watch?v=Tk_7bWNZgxQ”
4 slicesbread, torn in small pieces
1 lbItalian sausage, casing removed
1 lbground beef
1 lbground pork
2 eggs, beaten
2 cupswhite onions, finely chopped
1⁄2 cupparmigiano-reggiano cheese, grated
1⁄4 cupparsley, chopped
3 garlic cloves, pressed
2 teaspoonsitalian seasoning
1 teaspoonsea salt
1⁄2 teaspoonred pepper flakes
1⁄2 teaspoonblack pepper (or more to taste)
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.