About 2 years ago, I was watching Martha Stewart and saw something that changed my life. The head chef from Rao’s New York was on and made his world-famous meatballs. So maybe it didn’t change my life, but at the very minimum, my meatballs will never be the same!
This recipe is fool-proof, as long as you follow the handling instructions. That’s right folks, you heard it here. The secret to amazing meatballs is how you handle the meat. Do NOT over handle. The instructions are written the way they are to minimize the handling to the meat, and this my friends, is the secret to perfect meatballs!
I apologize for not having pictures. I always seem to get so lost in this recipe that I never remember to take some, but I think that is a good thing! I promise to get some up when I post the recipe for my super easy homemade sauce that goes with the meatballs!
- 1.5 lb Ground Beef or Sirloin (85%)
- 1 lb Ground Pork
- 3 Large Garlic Cloves (crushed)
- Salt & Pepper
- 2 Eggs (room temperature)
- 1.5 cup Water (room temperature)
- 1.5 cup Fresh Reggiano or Pecorino Cheese (grated)
- 1 cup Seasoned Breadcrumbs
- Preheat oven to 375
- Place meats in a tall mixing bowl and press into the bowl
- Put garlic on top of meat and lightly rub the garlic around the top of the meat
- Sprinkle with salt & pepper
- Crack your eggs on top of the mixture
- Remember- You have NOT stirred or mixed anything yet, you are layering
- Poor the water over the layers
- Sprinkle the cheese over the water to make a top layer like a tablecloth
- Cover the cheese with the breadcrumbs
- Now you are ready to mix. Mix from the outside of the bowl to the middle and fold it in.
- After you go around the bowl twice, the mixture should be mixed. Do NOT over handle the meat.
- Roll into your preferred size meatball and place on a greased cookie sheet (do not use foil)
- Bake for 20 minutes, or until the top of the meatballs begin to brown
- When baking is complete, place meatballs in a pot full of your favorite sauce and allow to simmer for at least 30 minutes.
- Serve over your favorite pasta (mine is papparadelle) or on hoagie rolls.
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