BONNIE'S ITALIAN MEATBALLS

BONNIE'S ITALIAN MEATBALLS image

Provided by BonniE !

Categories Beef

Time 50m

Number Of Ingredients 15

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2 pounds ground beef
½ pound ground pork (italian sausage can be used.)
1 pound ground veal
3 eggs, beaten
1/3 cup milk
1 ½ cups bread crumbs (i use 4c's bread crumbs)
2 tablespoons worcestershire sauce
½ cup minced fresh parsley
1 teaspoon kosher salt
2 teaspoons coarse ground black pepper
1 teaspoon dried leaf basil
½ teaspoon dried leaf oregano
1 teaspoon fennel seeds
3 cloves minced garlic
2/3 cup hand grated romano cheese

Steps:

1. Meatballs 101, Cook's Advice: Use a gentle hand when it comes to making meatballs. If you over mix them, they will be tough. For the most tender meatballs, mix the meat with the binder of milk and breadcrumbs and other ingredients just until everything is combined. Use a scoop to measure meatballs the same size. When making balls, don't pack them together too tightly, or they will cook up tough, rubbery, and chewy. Again, use a gentle hand when mixing and forming meatballs.
2. Lightly mix the meats, spices, Worcestershire sauce, garlic and cheese together.
3. Mix breadcrumbs with the milk. Add beaten eggs to the meat mixture.
4. Lightly mix by hand.
5. Forming the Meatballs: Using a 1 ½ inch or 2 inch scoop, make meatballs by scooping the mixture into your hand and gently forming a ball without packing the meat mixture.
6. Place the meatballs on the prepared pan.
7. Cooking the Meatballs: You can brown the meatballs on all sides in a heavy skillet, or you can use this oven method: Take a large sheet pan and line it with foil (reflective side up and they won't stick) and spray the pan with kitchen spray. Bake in a 375 oven about 30 minutes until the thermometer reaches 165 degrees. Do NOT overcook. Remember, some oven temps may vary.
8. These meatballs are delicious in soups or sauces. They don't fall apart.