Ingredients:

  • 2 cups fresh white bread, crusts removed and torn into small pieces
  • 1/2 cup whole milk
  • 1 lb Ground Beef Chuck (80/20 fat ratio)
  • 1 lb Italian Sausage, casings removed
  • 2 large eggs, lightly beaten
  • 1 cup freshly grated Pecorino Romano or Parmesan cheese
  • 1/4 cup fresh Italian parsley, finely chopped
  • 3 cloves garlic, minced into a paste
  • 1 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup neutral oil for frying
  • 4 cups Marinara sauce

Instructions:

  1. Prepare the panade by combining the torn bread and milk in a small bowl. Mash with a fork until it forms a uniform paste; let it sit for 10 minutes to fully hydrate.
  2. In a large mixing bowl, combine the beef chuck, Italian sausage, beaten eggs, grated cheese, parsley, garlic paste, salt, pepper, oregano, and red pepper flakes.
  3. Add the hydrated bread panade to the meat mixture. Using a light touch, gently fold the ingredients together until just combined, being careful not to overwork the meat.
  4. Shape the mixture into 18-20 large meatballs, approximately the size of a golf ball.
  5. Heat 1/2 cup of neutral oil in a large cast-iron skillet over medium-high heat. Sear the meatballs in batches until a brown crust forms on all sides. They should remain raw in the center.
  6. Transfer the seared meatballs to a Dutch oven containing 4 cups of simmering marinara sauce. Simmer gently for 25-30 minutes until the meatballs are cooked through and tender.