Italian tender meatballs
2 lbs meat mixture (equal parts beef, pork and lean ground veal) 1 kg
1 cup of milk 250 ml
2/3 cup fresh or dry breadcrumbs 150 ml
1/2 cup grated Parmesan cheese 125 ml
1/2 cup finely chopped fresh parsley
125 ml 1/4 cup grated onion
60 ml 2 garlic cloves, minced
1 tsp salt and pepper
5 mL pinch of ground nutmeg 2 tbsp.
olive oil 30 ml
Preheat oven to 400°F (200°C).
Line baking sheet with parchment paper. In a large bowl, combine ground meat, eggs, milk, bread crumbs, Parmesan cheese, parsley, onions, garlic, salt, pepper and nutmeg with your hands.
Cover it and refrigerate , about 10 minutes to firm up.
Fill a 75 ml (1/3 cup) measure with meat mixture, up to the edge.
Turn out and roll into a ball. Make 16 meatballs.
In a large, skillet, heat olive oil over medium heat.
Cook a few meatballs at a time until they are completely brown (3 to 5 minutes).
Transfer to a prepared baking sheet.
Cook for 15 to 18 minutes until meat is cooked and internal temperature reaches 165°F (74°C).