Meatballs for Pasta

Meatballs for Pasta

from the kitchen of Ellen, thanks to
The America’s Test Kitchen Family Cookbook

Ingredients:

• 2 slices high-quality sandwich bread
• 1/3 cup buttermilk
• 3/4 lb ground beef (80% lean)
• 1/4 lb ground pork
• 1/4 cup grated Parmesan cheese
• 2 tbs minced fresh parsley
• 1 large egg yolk
• 1 garlic clove, minced
• salt and pepper
• vegetable oil

Remove:

• and discard crusts from the bread, then tear bread into small pieces.  Mash the bread pieces and buttermilk until a smooth paste in a large bowl, using a fork.

Add:

• beef, pork, Parmesan, parsley, yolk, garlic, 3/4 tsp salt, and 1/8 tsp pepper to the mashed bread.  Stir the mixture gently until combined and uniform.  Form the mixture into 1 1/2 round meatballs (should end up with about 12).

Pour:

• oil into a 12 inch skillet until it measures a depth of 1/4 inch.  Heat over medium high heat until shimmering.  Add the meatballs in a single layer and cook until nicely browned on all sides, about 10 minutes.  Transfer the meatballs to a paper-towel-lined plate and discard the oil left in the skillet.  

Place:

• the skillet with ay browned bits over medium heat and add the tomato sauce.  Bring to a simmer, scraping up any browned bits.  Reduce the heat to low and add the meatballs.  Continue to simmer, turning the meatballs occasionally, until heated through, about 5 minutes.

Serve:

• over boiled pasta.