How to make the perfect meatball courtesy of Andiamo - New York News

How to make the perfect meatball

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Get this recipe courtesy of Andiamo Chef Jim Oppat. Plus, enter for your chance to win a televised cooking lesson during FOX 2 Weekend!
 
Ingredient
1 lb ground beef chuck
1 lb boneless pork butt
6 oz white bread crust removed
3 fl oz whole milk
4 oz Spanish onion
2 cloves peeled garlic
¼ bunch Italian parsley
½ oz iodized salt
2 pinches black pepper
1 ea extra large egg
1 oz parmesan cheese
2 tsp Burgundy wine
1 qt Andiamo pasta sauce

Method:
Cut the entire crust from the loaves of bread
Tear the bread by hand in place in large bowl
Cover with the milk and reserve
Saute the onions and garlic together until softened
Pour the onions over the soaked bread and add the parsley bunches and red wine
Mix the beef and pork with the bread mixture
Grind the entire meat and bread mixture through the 3/4'' plate
Add the salt, pepper, wine, eggs and parmesan to the ground meats
Re-grind entire mixture through the 1/4'' plate
Mix thoroughly by hand to ensure it is evenly combined
Microwave a small piece to test to proper seasoning before rolling
Place in pans and place under a medium heat broiler to caramelize the tops
Cover with braising liquid about 2/3 the way up the meatball
Roast covered for 35-40 minutes, until a temperature of 155 F

Properly label, date mark and store for later use.

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