Ingredients
-
approx 2 lbs or 1kg Ground BeefI personally use 96% lean or grind my own
-
3/4 cup Ricotta CheeseI use low-fat
-
1/2 cup Parmesan CheeseI use low-fat
-
2 eggs
-
1 small bunch (handful chopped) Fresh Parsely
-
3/4 cup (Fresh, plain, Italian, or with Pecorino) Bread Crumbs
-
Salt
-
Black Pepper
Directions
Steps
|
1
Done
|
For juiciest results, I personally always grind my own meat. I buy a top or bottom round, cut off all the fat and grind it fresh. It renders the meat so fluffy. Pros would say that meatballs need a lot of fat and would go for 80% beef, and usually mix with pork, I disagree here. It doesn't have to be fatty or greasy to be juicy and moist. Even store-bought lean 96% ground beef works with this recipe. |
|
2
Done
|
Preheat the oven and line a baking sheet with parchment paper. Finely chop the parsley. Mix all the ingredients in a large bowl and generously season with salt and pepper. The key here is to not overmix the meat - by doing so, you will change the consistency of it. Tip - use just one hand to mix the meat. The same goes for forming the balls. Form 12 balls, but lightly - don't overpat them or make them too firm. Line them up on the sheet and bake for approx. 15 minutes and enjoy. |
