Meatball recipe | Juicy meat ball | How to cook Italian meatball - Zayka chef recipe

 Meatball recipe

Hey everybody, it's Indrajit of Zaykachefrecipe, and today, I'm gonna teach you how to make the juiciest meatballs. These are make-ahead, freezer-friendly, so easy and you'll learn the secrets to making a truly juicy meatball, so let's get started!

We'll start with three slices of white bread. Trim off the crusts, and dice them up. Transfer those breadcrumbs to a large mixing bowl and add 2/3 cup of cold water.

Stir that together lightly, then set it aside for five minutes. Meanwhile, you can prep the rest of your ingredients.

You'll need three large garlic cloves finely minced and finally chop up two tablespoons of fresh parsley.

All right, now that the breadcrumbs have had a chance to absorb the water, you're gonna mash it up thoroughly with a fork.

It should have an applesauce consistency. (fork clanks) Now add one pound of ground pork and one pound of ground beef, then add 1/4 cup of Parmesan cheese, one large egg, your minced garlic cloves, and your finely chopped parsley.

Season the mixture with one teaspoon of sea salt and half a teaspoon of black pepper. The best way to mix is using your hands, so stir that mixture together just until it's well combined and make sure you do not over mix.

We'll start out by portioning the meatballs and to make this easy, I use a trigger release ice cream scoop.

You should get about 22 to 24 meatballs. Portion them so they're about two tablespoons of mixture each. Now it's time to roll them and it helps to roll them with wet hands, so keep a small bowl of water next to you as you roll.

Each of the meatballs should be about one and a half inches in diameter. Once all the meatballs are rolled, we're ready to cook them.

Now you can either bake them or saute, and I love to saute because it creates a beautiful golden-brown crust and seals in the juiciness of the meatballs but I will leave instructions on baking and freezing in the recipe notes.

Place a large nonstick pan over medium heat and add two tablespoons of oil.

Once the oil is hot, add the meatballs to the skillet cooking in batches if needed, and saute for about two minutes per side, or about eight minutes total.

When the meatballs are fully cooked through, they should reach a safe 160 degrees Fahrenheit in the center on an instant-read thermometer. Once your meatballs are done, transfer them to a platter.

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You can add more oil as needed and repeat the process with the next batch of meatballs. These are done and don't they just look so big and plump? And they are so juicy.

I need to show you guys what's inside. All right, while they're still hot and fresh. Just cut one in half and do a quick taste test.

Now those are some juicy meatballs. These are so satisfying and adding the breadcrumbs adds that needed moisture, so do not, do not skip the breadcrumbs.

Once they're cooked, you have a couple options. You can either turn them into a meal right away and my favorite thing to do with this is so easy.

You just simmer some marinara sauce, add the meatballs, cook them just until they're hot and heated through. Add a little bit of parsley and voila!

Or you can also, put these meatballs in gravy, serve them over mashed potatoes. If you toss them in like a teriyaki sauce, you can serve them over rice for dinner or you can toss them in barbecue sauce and serve them as an appetizer with little toothpicks.

THANK YOU 💓💓💓💓

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