PIZZADELICIOUS MEATBALLS

Pizza Delicious Meatballs

Makes 6 servings; yield varies according to size of meatballs

1 pound ground beef (80/20 mix)

1/2 pound ground pork

3 cups stale white bread (crusts removed), cut into 1-inch cubes

2 cups whole milk

3-4 eggs, whisked

2-3 cloves garlic, minced

1/2 medium onion, finely diced (about 1/4 cup after dicing)

3/4 cup grated cheese, half Parmesan and half pecorino

1/4 cup chopped fresh basil

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh thyme

Salt, ground black pepper and crushed red pepper to taste

If baking, preheat oven to 450 degrees. If frying, keep reading.

Put the meat in a bowl big enough to mix it in.

Soak the stale bread in milk for 20 minutes. Squeeze out as much liquid as possible. Break up the cubes and add to the meat.

Add all other ingredients.

Mix to combine. The key to a fluffy, not dense meatball is to handle the mixture as little and gently as possible in order to thoroughly combine. DO NOT MUSH THE MEAT!

Lightly roll into size of your choice.  Don't worry about a perfect circle. We prefer golf-ball size for the right ratio of crust to soft interior. If you find the mixture too wet to roll, refrigerate for half an hour and then form.

Take a small amount of meat mixture and fry in a small pan with oil until cooked through and taste for seasoning. Adjust if necessary before rolling out all of your meatballs.

If baking, place the rolled meatballs directly onto a well-oiled baking sheet, leaving at least one-fourth inch between meatballs. Bake for 10-20 minutes, depending on size.

If frying, coat the entire bottom of your largest frying pan with a generous amount of olive oil (1/4 inch or so) and heat on medium-high. When hot, gently place the meatballs in the pan. Don't overcrowd.

Flip with a spoon when browned on the bottom. If you prefer, finish cooking through in a sauce after browning or lower the heat and finish cooking through in the pan.

When done, the meatball will have a firm bounce to the touch instead of being smushy. You can always cut one open to check the middle. ENJOY!