Chef’s Note

“These savory, spicy and moist meatballs have an amazing combination of flavor with just the right amount of seasoning… perfect with spaghetti!VIDEO”




35 meatballs




  • 12 cupmilk
  • 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
  • 12 cupparmigiano-reggiano cheese, grated
  • 14 cupparsley, chopped
  • 3 garlic cloves, pressed
  • 2 teaspoonsitalian seasoning
  • 1 teaspoonsea salt
  • 12 teaspoonred pepper flakes
  • 12 teaspoonblack pepper (or more to taste)
  • 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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