adapted from Emeril Lagasse
4 slices white bread, crusts removed, torn into pieces
3/4 cup buttermilk
1 1/2 pounds ground beef (88% lean)
3/4 pound hot Italian sausage, removed from casings
2 ounces Parmesan cheese, finely grated (about 1/2 cup), plus more for garnish if desired
2 tablespoons minced fresh parsley leaves
2 tablespoons minced garlic (about 6 cloves)
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 pound dried spaghetti, cooked until al dente, for serving
Red Sauce, recipe here
Place the bread and buttermilk in a small bowl and set aside for 10 minutes. Mash the bread with a fork to form a paste. Place all ingredients (except olive oil) in a large bowl. Add the bread-buttermilk mixture and mix gently but thoroughly to combine (over mixing can result in tough meatballs). Form into approximately 10 large meatballs (about 1/2 cup each) and refrigerate to firm meatballs, about 15 minutes.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the meatballs, in batches if necessary, and cook until very well browned on all sides, 8 to 10 minutes. Transfer the browned meatballs to a large pot.
Copyright ©2014 The Slow Roasted Italian – All rights reserved.