Meltingly-Tender Italian Meatballs

Name: Meltingly-Tender Italian Meatballs
Ingredients: 6 slices good quality soft bread, crusts removed and torn into very small pieces or pulsed in food processor to equal 1 1/2 cups; 4 egg yolks; 1/2 cup dry white wine; 1/4 cup finely chopped Italian parsley; 4 cloves garlic, finely minced; 3 tbsp extra virgin olive oil; 3 tbsp sundried tomato pesto (see recipe on our site); 2 tbsp Old World Italian Rustic Fennel & Herb Seasoning; 2 lbs ground beef (prefer 75% lean for juicy meatballs); 1/2 tsp freshly ground black pepper; 2 tsp sea salt

These meatballs are ridiculously tender and so intensely flavorful. Old World Italian Spice Blend pops the flavors of the meat, or does the meat pop the flavors of the spice blend? It is hard to say, but we can’t stop eating these meatballs.

Yield: Serves 4 as an entrée or 6-8 as an appetizer

Spices

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Ingredients

6 slices good quality soft bread, crusts removed and torn into very small pieces or pulsed in food processor to equal 1 1/2 cups
4 egg yolks
1/2 cup dry white wine
1/4 cup finely chopped Italian parsley
4 cloves garlic, finely minced
3 tbsp extra virgin olive oil
3 tbsp sundried tomato pesto (see recipe on our site)
2 tbsp Old World Italian Rustic Fennel & Herb Seasoning
2 lbs ground beef (prefer 75% lean for juicy meatballs)
1/2 tsp freshly ground black pepper
2 tsp sea salt

Preparation Instructions:

Line a baking sheet with parchment paper.

Place bread in a large mixing bowl. Whisk together yolks, white wine, parsley, garlic, extra virgin olive oil, and sundried tomato pesto together. Mix yolk mixture with bread and allow to soak for 10 minutes.

Add ground beef with bread mixture and gently mix thoroughly being careful not to smash or compress. The mix should be light and very moist.

Scoop meatball mixture about 2 ounces each, and gently roll to form a meatball. Place on lined sheet pan and continue with remaining mixture.

Heat a medium sauté pan, lightly coated with extra virgin olive oil, over medium-high heat. Brown meatballs, a few at a time, until well caramelized and slightly crispy. Transfer to lined sheet pan.

Before serving, heat oven to 350F. Roast meatballs to medium, about 6-8 minutes, or longer for well-done.

Serve topped with Sundried Tomato Pesto.

More About This Recipe

We serve our meatballs with a Sundried Tomato Pesto, generously spiced with Old World Italian Rustic Fennel & Herb Seasoning.

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