This classic Italian meatball recipe combines tender pork and beef with garlic, parsley, and Parmesan for juicy, flavorful meatballs. Easy to prepare and perfect for serving fresh or freezing for later.
Ingredients extracted via AI
3 plátky white bread0.67 Šálka water3 strúčiky garlic2 PL parsley450 g ground pork450 g ground beef0.25 Šálka Parmesan cheese1 egg1 ČL salt0.5 ČL black pepper2 PL oil
Procedure generated via AI
Trim the crust off three slices of white bread and cut the bread into small pieces.
Place the bread pieces in a large mixing bowl, add 2/3 cup of cold water, mix gently, and let soak for 5 minutes.
Meanwhile, finely mince three large garlic cloves and chop two tablespoons of fresh parsley.
Once soaked, mash the bread with a fork until it reaches the consistency of applesauce.
Add 450 g each of ground pork and ground beef to the bowl, along with 1/4 cup grated Parmesan, one large egg, the minced garlic, and chopped parsley.
Season the mixture with one teaspoon of sea salt and half a teaspoon of black pepper.
Gently mix the ingredients by hand, being careful not to overwork the meat.
Using an ice cream scoop, portion the mixture into meatballs roughly two tablespoons in size — you should get about 22 to 24 meatballs.
Shape the meatballs with damp hands into spheres about 3.8 cm (1.5 inches) in diameter.
Heat two tablespoons of oil in a large nonstick skillet over medium heat.