• 1/2 lb. ground beef • 1/2 lb sweet Italian pork sausage, removed from casing • 1/2 cup seasoned dry breadcrumbs • 1 egg, lightly beaten • 1/2 cup grated Parmigiano-Reggiano • 1/2 cup finely chopped flat-leaf parsley • 1/2 teaspoon coarse or kosher salt • 1/2 teaspoon ground black pepper Instructions 1. Preheat the broiler. In a large bowl, combine the beef and sausage, mixing well. Sprinkle the breadcrumbs over the meat and blend in carefully. Pour the eggs over the mixture, then add the grated cheese, parsley, salt, and pepper, and mix until well combined. 2. Shape the mixture into balls — large than golf, smaller than tennis. Use your flattened palms to gently roll each meatball until it is "seamless." Put the meatballs in a shallow metal pie tin (make sure they have room to roll around); a standard 9-inch tin will hold about 6 at a time. 3. Broil the meatballs for 12 to 15 minutes, occasionally shaking the pan gently to expose all sides of the meatballs to the broiler. (Even carnivores like me need to put aside our make-it-rare preferences; meatballs are always well-done.) Drain the cooked meatballs on paper towels. Reheat in hot tomato sauce (a.k.a "gravy" in Italian-American households) before serving. Read more: http://www.esquire.com/the-side/meatballs#ixzz29qQvEims
1/2 lb. ground beef 1/2 lb sweet Italian pork sausage, removed
from casing 1/2 cup seasoned dry breadcrumbs 1 egg, lightly beaten
1/2 cup grated Parmigiano-Reggiano 1/2 cup finely chopped flat-leaf
parsley 1/2 teaspoon coarse or kosher salt 1/2 teaspoon ground
black pepper
Instructions1. Preheat the broiler. In a large bowl, combine the
beef and sausage, mixing well. Sprinkle the breadcrumbs over the
meat and blend in carefully. Pour the eggs over the mixture, then
add the grated cheese, parsley, salt, and pepper, and mix until
well combined.2. Shape the mixture into balls large than golf,
smaller than tennis. Use your flattened palms to gently roll each
meatball until it is "seamless." Put the meatballs in a shallow
metal pie tin (make sure they have room to roll around); a standard
9-inch tin will hold about 6 at a time.3. Broil the meatballs for
12 to 15 minutes, occasionally shaking the pan gently to expose all
sides of the meatballs to the broiler. (Even carnivores like me
need to put aside our make-it-rare preferences; meatballs are
always well-done.) Drain the cooked meatballs on paper towels.
Reheat in hot tomato sauce (a.k.a "gravy" in Italian-American
households) before serving.
![Neapolitan Meatballs (Polpette Alla Napoletana) [Mario Batali]](https://img.pdfslide.net/doc/110x75/544e12c5b1af9fbb1e8b4cbd/neapolitan-meatballs-polpette-alla-napoletana-mario-batali.jpg)
