Baked meatballs
Presentation
Have you ever given up on baked meatballs for fear they'd dry out? Today I'll reveal the secret to making an incredibly succulent and flavorful version, just as Italian tradition dictates. Enriched with sausage, parmesan cheese, and a touch of broth during cooking, these meatballs remain tender and velvety, winning over both adults and children from the first bite. They're the perfect solution for a wholesome second course, light yet full of character.
Ingredients:
- 400g minced beef
- 200g pork sausage
- 100g stale breadcrumbs
- 4g dried garlic
- 2 eggs
- 80g parmesan cheese
- 150g beef broth
- parsley to taste
- olive oil to taste
- salt to taste
- pepper to taste
Preparation:
Soak the breadcrumbs in water until soft and 1 chop the parsley with a knife. 2 Place the ground beef and the sausage, which you can crumble with your hands, in a large bowl. 3 Add all the other ingredients: the well-squeezed breadcrumbs, the eggs, the dried garlic, the parsley, and the Parmesan cheese.
4 With one hand, work the mixture, pressing it between your fingers. Just before the ingredients are completely combined, add salt and pepper and continue working the mixture. Once all the ingredients are combined, cover with a plate and let it rest in the refrigerator for 15 minutes. Once the mixture has stabilized, 5 Grease a baking sheet with oil and, also greasing your hands, 6 Take a portion of the mixture and roll it between your palms to form a ball. Repeat this process until you have used up all the dough.
7 Once the meatballs are made, coat them thoroughly with oil and add the broth. Bake in a preheated static oven at 180°C for 20 minutes. 8 Then turn the meatballs over and return them to a fan-assisted oven at 180°C for 15 minutes. 9 Serve the meatballs while still hot, drizzled with their sauce.
Advise
- Storage : You can keep the cooked meatballs in the refrigerator for a couple of days or you can freeze them raw and then thaw and cook them when needed.
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