prep 0:30 total 0:30
Place both the beef and the pork into a large bowl. Add all other ingredients except the eggs; mix well. The moist bread is made by soaking 2-3 slices of wet bread, crusts removed, in water. When soaked, squeeze as much water out as you can, then shred and add to the meatball mixture. Add eggs and mix. Check for moistness. If too moist, add some more breadcrumbs and parmesan cheese. If to dry, add another egg and mix well again. When all is mixed, form the meat into meatballs about 1 to 1-1/2 inches in diameter. Set the formed meatballs on waxed paper.
When you think of spaghetti and meatballs, this is the meatball that is used. The key to the softness of the meatball is in the wet bread and more importantly, the light browning and completion as poached in the tomato sauce. I had an aunt who would only make her meatballs gigantic . . . 4-6 inches. Then at the table she would slice them and serve her guest slices of the meatball . . . Tasty . . . But not the same!<br />
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