Prime Beef Meatballs
Courtesy of chef and partner Doug Psaltis
RPM Italian, Chicago, Ill.
Yields 36 meatballs
3/4 cup dried bread crumbs
3 large eggs
3/4 cup whole milk
1/3 cup grated Pecorino Romano
2 teaspoons minced garlic confit
1/4 cup chopped Italian parsley
1/4 cup minced Spanish onion, cooked in olive oil until soft but not brown
2 teaspoons sea salt
1 teaspoon black pepper
1-1/4 pound prime ground beef 80/20 blend
Combine bread crumbs, eggs, milk, cheese, garlic, parsley, cooked onion, salt, and pepper and mix well.
Add beef, mixing by hand. Be careful not to over mix or finished product will be tough.
Portion into small, round balls, about 2 ounces in weight.
Cover and place in the bottom of the refrigerator for about 1 hour.
Pre-heat oven to 450 F.
On wax paper lined cookie sheet, sear meatballs for 8 minutes. (The purpose of this step is to create a nice crust on the meatball so it does not absorb the red sauce while braising)
Drain off excess grease and place in roasting pan.
Cover with your favorite red sauce and bake at 350 F for about 35-40 minutes, or until internal temperature reaches 160 F.
Carefully remove from oven and place in serving dish along with additional hot red sauce.
Garnish with grated pecorino, chopped parsley, and fresh basil.
