In many books that I've read, I've noticed that pastry chefs often tell you to work with cold butter to create those delicate air pockets that make the end products so flaky and airy. In Chef Falkner's book, she advised to keep your meatball mixture chilled, keeping the amount of contact with your body temperature hands at a minimal. There's something about the emulsification of the fat during the cooking process that keeps the meatballs tender and possibly velvety. Although she simmered her meatballs in stock, I found it easier to bake mine on this occasion. Just wait till I share my Italian Wedding Soup recipe, though. Those stock - simmered meatballs were extraordinary, in my opinion!
- 8 oz. ground beef
- 4 oz. ground pork
- 1 egg, beaten
- 1/2 cup grated parmesan
- 1 tbsp chopped parsley
- 1/3 cup bread crumbs (panko are my favorite)
- 1/4 cup milk
- 2 cloves garlic, minced
- salt & pepper to taste
- Combine bread crumbs & milk. Mix well.
- Combine with remaining ingredients, mixing as lightly as possible with a large spoon.
- Roll into small meatballs, about an inch each. Lay on top of a large pan with parchment paper.
- Refrigerate for 15 minutes.
- Preheat oven to 400 degrees.
- Bake meatballs about 20 minutes or until done.
- Optional: serve with tomato sauce on bed of angel hair pasta as shown..don't forget the shaved parmesan!