Meatballs for Pasta

Meatballs for Pasta
from the kitchen of Ellen, thanks to
The America’s Test Kitchen Family Cookbook
  • 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
  • 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.
  • 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).
  • 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.  
  • 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.
  • over boiled pasta.


Popular Posts