Extra tender meat balls

La Mozzarella in Carrozza - Extra tender meat balls

Yields: 2 | Cooking Time: 30Min | Difficulty Level: Easy

The secret for extra tender meat balls is, first of all, the choice of the ground meat: I like to mix beef meat with pork meat, which has a bit of fat. I don't use the egg white because it would make meatballs to tough. Add just the Yolk and if you need more liquid add some milk. Enjoy!

- Cut bread into small pieces and plunge them into the milk.

- Meanwhile add to the ground meat all the other ingredients . Squeeze the milk from the bread and add it into the meat mixture. Mix until just combined.

- Cover the bowl with some film wrap and let it chill in the fridge for about 30 min.

- Shape mixture into small meatballs and stir fry in a large pan until slightly golden. Add the tomato sauce and two glass of boiling water. Simmer until the sauce will thicken. 

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    ~ 200g ground meat (beef and pork)
    ~ 1 Yolk
    ~ 30g Bread
    ~ 30g Grated cheese
    ~ Milk
    ~ Parsley, chopped
    ~ Salt, Pepper
    ~ 300ml Tomato sauce
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