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Oct 7, 2021 · Chef and restaurateur Mario Batali uses stale bread cut into small pieces to hold the meatballs together; he dampens them and forms a paste. I, on the other hand, use regular breadcrumbs, but you do you. You’ll also need ground beef. Again, choose what you’re most comfortable with.
Sep 6, 2023 · Instructions: Ground Beef (80/20): 3/4 lb. Ground Pork: 3/4 lb. Eggs, beaten: 3 eggs. Marjoram, chopped: 1/2 cup. Pecorino Romano cheese, grated: 3/4 cup. Extra-virgin olive oil: 1/4 C cup. Panko breadcrumbs: 1.5 cups. Parsley, chopped: 1/2 cup. Garlic cloves, minced: 3. Pine nuts: 1/4 cup. Kosher salt and freshly ground black pepper: Taste Wise.
Jan 31, 2013 · Place a few meatballs between pieces of lightly browned bread and pile them with mozzarella, basil and freshly grated Parmigiano-Reggiano. Place it under the broiler for two minutes until the...
Feb 5, 2013 · 1 1/2 pounds ground beef. 3 eggs. 3 garlic cloves. 1/2 cup grated pecorino cheese, plus more for serving. 1/4 cup pine nuts, toasted (baked for 8 minutes in a 400 F oven) 1/4 cup finely chopped...
ingredients. Units: US. 3 cups day old bread, cut into 1 inch cubes. 1 1⁄4 lbs ground beef. 3 eggs, beaten. 3 cloves garlic, minced. 3⁄4 cup grated pecorino cheese. 1⁄4 cup finely chopped Italian parsley. 1⁄4 cup pine nuts, baked for 8 minutes in a 400 degree oven. 1⁄2 teaspoon kosher salt. 1⁄2 teaspoon fresh ground black pepper.
In a large bowl, combine the soaked breadcrumbs, pork, beef, parsley, eggs, marjoram, garlic, pine nuts, pecorino, salt and pepper, and mix with your hands to incorporate. With your hands wet, form the mixture into 12-15 meatballs, each slightly larger than a golf ball. In a large, high-sided saute pan, add the tomato sauce and bring to a simmer.
Feb 10, 2009 · 1/2 teaspoon salt. 1/2 teaspoon pepper. 1/4 cup extra-virgin olive oil. Cover bread crumbs with water and soak for 20 minutes. Drain the bread cubes and squeeze out extra moisture. In a large bowl, combine the bread, beef, eggs, garlic, cheese, parsley, pine nuts, salt, and pepper and mix by hand just until mixed (do not over-work the meat!).
