Pomodoro sauce **You can also use a jar of your favorite marinara
1½slices of white bread, crusts removed, cut into small bits
⅓cupwater
½lbground beef, 15% fat
½lbground pork
2tbspfresh parmesan, finely grated
2tbsponion, finely minced
1smallegg, well beaten
1-2largecloves of garlic, minced, to taste
Sea salt and freshly cracked pepper, to taste
Instructions
Prepare the pomodoro sauce, if using. Click here for the recipe. Simmer on low heat in a small saucepan or Dutch oven. Side Note: You can also use a jar of your favorite marinara.
Combine the bread and water in a large bowl; mix to combine so the bread will soak up all the water; set aside until needed. Side Note: Don't skip this step--soaking the bread helps make these meatballs so juicy!
Add the ground beef, ground pork, parmesan, onion, egg, garlic, sea salt, and freshly cracked pepper, to taste. Use your hands to stir the mixture together just until well combined. Don't overmix.
Portion the mixture into 12 same-size balls, about 2 tablespoons each. Side Note: Cookie scoops work well.
Heat the oil in a large cast iron skillet over medium-high heat. Once the oil is hot, add the meatballs to the skillet, placing them in one at a time and cook in batches to get a good sear. Sauté, turning every 2 minutes (total 5-7 minutes), or until evenly browned.
Using a slotted spoon, carefully move the meatballs into the pot of simmering pomodoro sauce (or jarred marinara) and simmer them on low for 10-15 minutes, to allow the meatballs time to soak in the sauce.
Serve topped with fresh parsley along with your favorite pasta or crusty bread and lots of parmesan cheese. Enjoy.