So Moist Meatballs Recipes

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Steps:

• In a bowl, combine beef, bread crumbs, cheese, eggs, garlic, pepper, salt, and wine. Mix well.
• Shape mixture into 1-1/2" or 2" meatballs.
• In a large pot, bring sauce to a boil. Add meatballs one at a time, and simmer over medium-low heat for 40-45 minutes.
• Serve over pasta, or on hoagie buns for meatball subs.

Steps:

• Remove crusts from two slices of white bread, tear into pieces and soak in buttermilk for a few minutes. Mash with a fork to make a paste.
• Combine bread with ground pork and lean ground beef. Add grated Parmesan or Romano cheese, egg yolk, minced garlic, and parsley. Mix well.
• Divide into sixteen pieces and roll into balls. Add to your favorite marinara sauce and cook until they are done.
• Or bake at 350 degrees Fahrenheit for 20 minutes or until cooked through.