Classic Italian meatballs
Ingredients
½ cup (54 g) fresh breadcrumbs, from 1-2 slices white bread (crust removed) or ⅓ cups dried breadcrumbs
¼ cup (60 ml) milk
2 egg yolks
½ cup (50 g) grated pecorino Romano cheese
2 garlic cloves, finely chopped or grated
1 tablespoon (15 g) Diamond kosher salt, OR 2 teaspoons Morton's kosher salt, OR 1 ½ teaspoons table salt
1 teaspoon ground black pepper
1 pound (450 g) ground beef chuck
1 pound (450 g) ground pork, or veal
¼ cup grated onion, optional
⅓ cup (30 g) chopped parsley, or basil
Olive oil
Directions
  1. Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. Add the egg yolks, cheese, garlic, salt, and pepper to the bowl and mash together to form a coarse paste.
  2. Put the beef, pork and onion (if using) in a large bowl and mix with a fork to blend. Add the bread mixture and parsley. Blend everything together well, using your hands, large wooden spoon or large fork. You can also mix in a standing mixer on low speed, just until blended.
  3. Use a ¼-cup measuring cup or cookie scoop to portion the mixture and roll lightly into balls. They don’t have to be perfect — craggy meatballs have character and hold the sauce better!
  4. Place meatballs on a lightly oiled baking sheet, cover with plastic wrap, and put in freezer until frozen solid.
  5. When frozen, airfry at high heat until the outside is beautifully browned. The inside should still be raw.
  6. Cook for 1 hour in your sauce.