Meatballs
By: Dan Oliver
Published: Friday, January 1, 2010 - 12:19am

Ingredients




2 pounds ground beef, veal, pork
1 cup fresh bread crumbs
1 cup finely grated Parmesan
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
2 cloves minced garlic
2 eggs
3 tablespoons olive oil
1/8 teaspoon nutmeg
1 finely minced red, sweet pepper
1/2 cup evaporated milk

Preparation

1 In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter. 2 In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed. 3 Eat.

About


Adapted from the New York Times Italian Meatball recipe