Ingredients

The following ingredients have 4 Servings
  • 2 slices sourdough bread, crust removed
  • 1/3 cup milk
  • 1 large egg
  • 2 cloves garlic, peeled and grated
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup Reggiano cheese, freshly grated
  • 1 onion, peeled and grated
  • 1/2 cup Italian parsley, finely chopped
  • 1 teaspoon fennel seeds, toasted

Instruction

  • Line a baking sheet with foil.
  • In a bowl, combine bread and milk.  Mash together and soak for about 10 minutes or until bread is moistened and paste like. 
  • In a bowl, whisk together egg, garlic, salt, and pepper.
  • In a large bowl, combine ground beef and ground pork and gently break up to chunks. 
  • Add bread, egg mixture, Reggiano cheese, onions, Italian parsley, and fennel seeds. Gently mix together until just combined. DO NOT OVER HANDLE AND OVER MIX.
  • Using a scoop, portion meat mixture. With lightly oiled hands, shape meat into the size of a golf ball by rolling between the palm of hands. 
  • Arrange meatballs in a single layer on prepared baking sheet.
  • Bake meatballs in a 425 F oven for about 10-15 minutes or until internal temperature of 160 F is reached. 
  • Remove from pan and keep warm. Serve with marinara, BBQ or sweet and sour sauce.