Mario Batali Meatballs

In my next life I will be a celebrity chef on Food Network.
Until then I will use my food blog and pretend in my kitchen that
I am a famous Food Network chef. Oh come on you all know
that when no one is looking you do it!
Mario says that the reason Americans meatballs are so hard
is because we use to much meat. HA!

Mario Batali’s Meatballs

Adapted from

3 cups day-old bread, cut into 1-inch cubes
1 1/4 pounds ground beef
3 eggs, beaten
3 cloves garlic, minced
3/4 cup pecorino, grated (I used parmesan cheese)
1/4 cup finely chopped fresh Italian parsley
1/4 cup pine nuts, toasted (be careful not to let them burn!)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil

Cover bread crumbs with water and soak for 20 minutes. Drain the bread cubes and squeeze out extra moisture.

In a large bowl, combine the bread, beef, eggs, garlic, cheese, parsley, pine nuts, salt, and pepper and mix by hand just until mixed (do not over-work the meat!). With wet hands, form the mixture into 12 to 15 large meatballs, each of a size somewhere between a tennis ball and a golf ball. (I went ahead and made mine a bit smaller, so I wouldn’t have to worry about them getting completely cooked through in a skillet.)

In a large, heavy-bottomed skillet, heat the oil over high heat until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch. Serve warm or at room temperature.



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