Servings: 8 people (makes 24 meatballs) 3 slices white bread, crusts removed, diced 2/3 cup cold water 1 lb lean ground beef, 85/15 fat content 1 lb ground pork 1/4 cup parmesan cheese, shredded 1 large egg 3 garlic cloves, minced 2 Tbsp parsley, finely chopped 1 tsp sea salt 1/2 tsp black pepper 2 Tbsp olive oil, to sautée
Combine diced bread in a large bowl with 2/3 cup water. Soak for 5 minutes then mash with a fork. Meanwhile, prepare the remaining ingredients.
Into the bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup parmesan cheese, 1 egg, 3 minced garlic cloves, 2 Tbsp parsley, 1 tsp salt, and 1/2 tsp black pepper. Use your hands to stir the mixture together just until well combined. Do not overmix.
Portion onto a lined baking sheet (about 2 Tbsp per meatball – an ice cream scoop makes it easy). With wet hands, roll meatballs into 1 1/2" diameter balls.
Cooking Meatballs: To sauté: Heat a big non-stick pan on medium. Use 2 tablespoons oil. Once the oil is hot, add meatballs one at a time to the skillet and sear in batches. Sauté for 6-8 minutes, rotating every 2 minutes, until evenly browned and internal temperature reaches 160˚F on an instant-read thermometer.
Serve as is or in any recipe that calls for meatballs. To Bake Meatballs: Place on a lined baking sheet 2" apart and bake in a fully preheated oven at 400˚F for 20-23 minutes, or until fully cooked and the centers reach 160˚F. If you want golden brown meatballs, broil for the last 2-3 minutes.