Barb's Meatballs

s Barb's Meatballs s

Barb Nelson's recipe combined with America's Test Kitchen recipe to produce some yummy meatballs--worth the effort!
Yields: 8 Servings

Ingredients

4 slices White bread
1/2 cup Buttermilk (can use water if you need to)
1 Egg
3/4 lb. Ground beef
1/4 lb. Ground pork
1/4 cup Parmesan grated
2 tbsp. Parsley chopped
1 tsp. Salt
1 tsp. Dried oregano
1/2 tsp. Pepper

Instructions
Remove crusts from bread.
Tear bread into small pieces.
Pour buttermilk over bread and soak for 5 minutes.
Mash bread and buttermilk into a fairly smooth paste.
Stir in egg.
Using forks or your hands (yes, messy, but effective!) mix in remaining ingredients.
Using a cookie scoop or wet hands, shape mixture into meatballs of desired size (mine are usually a little smaller than a golf ball, should make about 24 meatballs this way).
Warm 2 Tbsp. oil in a large skillet and slowly brown meatballs on all sides, turning often. Should take about 10 minutes.
Meatballs can be refrigerated or frozen after cooking if desired.
Add meatballs to sauce and warm before serving.

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Barb Nelson and America's Test Kitchen

Cuisine : Italian	Main Ingredient : Beef
Our pastor's wife gave me her meatball recipe to use at our farewell staff lunch when Jerry retired. I combined her recipe with the one in America's Test Kitchen to come up with this recipe.