| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 10 servings |
Ingredients
- 5 cups freshly grated bread crumbs (substitute unseasoned store-bought, but result will not be as good)
- 2 cups grated Parmigiano-Reggiano or Pecorino Romano
- 1 cup freshly chopped basil leaves
- 1 cup freshly chopped parsley leaves
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon kosher or sea salt
- 1 tablespoon freshly ground or coarsely ground black pepper
- 4 eggs
- 1 cup whole milk
- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves, crushed and finely chopped
- 2 1/2 pounds ground beef
- 2 1/2 pounds ground pork
- 1 cup warm water
Instructions
- In a large bowl, combine the bread crumbs, cheese, basil, parsley, crushed red pepper, salt, and pepper. Mix well.
- In a separate bowl, combine the eggs and milk. Beat until the yolks are broken and well incorporated with the milk. Refrigerate until ready to use.
- Preheat a small fry pan on the stovetop on medium heat, and add the olive oil and garlic. Cook the garlic until it just begins to brown, around 3 to 4 minutes and remove from heat. Set aside at room temperature.
- Add the ground meat to the bowl with the dry ingredients. Loosely mix the meat with the dry ingredients until slightly incorporated.
- Add the milk and egg mixture, along with the warm water and the garlic. Combine until fully incorporated. The mixture should be loose but still able to maintain its form.
- Preheat the oven to 350 degrees F.
- Form the meatballs into 7 to 8-ounce portions, just bigger than a baseball but not as big as a softball, and put them into a 2-inch deep baking pan. Be sure the sides do not touch to ensure even cooking. Bake until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer, about 1 hour to 1 hour and 10 minutes. Transfer the meatballs to a serving platter and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1010 |
| Total Fat | 65 g |
| Saturated Fat | 25 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 60 g |
| Cholesterol | 249 mg |
| Sodium | 983 mg |
| Serving Size | 1 of 10 servings |
| Calories | 1010 |
| Total Fat | 65 g |
| Saturated Fat | 25 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 60 g |
| Cholesterol | 249 mg |
| Sodium | 983 mg |
Reviews
Yummy so good, best recipe ever
These are absolutely the best meatballs I’ve ever had. The flavor is fabulous! Using fresh breadcrumbs makes a huge difference. Don’t be tempted to use store bought! Making them large will assure they are moist.
I just got done making this recipe. They are simmering in my pot of Gravy. I part broiled them first.
Great flavor.
Absolutely delicious – fed 5 neighbors during hurricane Irma – all reviews were fantastic – If you want more spicy use Arrabiati sauce (I may have spelled sauce wrong).
Only rated because necessary to ask question… do you add the olive oil along with the garlic to the meatball mixture? Thanks.
Great meatballs and chicken parmigiana. My wife and her sister had other dishes that were very good. My sister-in-law’s husband had the lasagna and said it was great. He and my wife had the mushroom soup and said it was the best they ever had. It was worth the 70 mile drive!
I’m no meatball queen but these were the best I’ve ever made! I left out the pepper flakes and fried them ….yum!
Had dinner at the ‘Mulberry’ this past week and had to try and duplicate that great meatball. I made this recipe exactly as is; they are the best meatballs I have ever made…although the meatballs at the restaurant are far better (in texture so not sure what I could have done different. Thanks Joe! and we will someday return to Mulberry’s to try some more of the menu
one of the 2 greatest meatballs in town. part of the greatest lasagna in town, chicken parm, sliced meatball, pepperoni, who would have thunk it, omfg its great.
Really good meatballs – tender, juicy (Schwedy?). We didn’t make them as large as suggested (baseball size!), but instead did more traditional. The only reason this was a 4 and not a 5 of out 5 was because they didn’t crisp up. I guess I could have broiled them for last 5 minutes.