Sobre esta receta

Tiernas, jugosas y llenas de sabor — estas albóndigas clásicas italiano-americanas son un verdadero básico de la cocina casera. Hechas con una mezcla de carne de res y cerdo, sazonadas con Parmesano, ajo y perejil fresco, y ligadas con una mezcla de pan rallado remojado en leche (el secreto para mantenerlas húmedas). Selladas en sartén para obtener una corteza dorada, luego terminadas en salsa marinara hasta que estén perfectamente cocidas. Excelentes sobre espaguetis, en un sándwich, o por sí solas como aperitivo.

Instrucciones

1. 1

   In a small mixing bowl, combine the breadcrumbs and milk. Stir together and let sit for 5 minutes until the milk is fully absorbed. This panade keeps the meatballs moist and tender.

2. 2

   In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, eggs, Parmesan cheese, garlic, flat-leaf parsley, kosher salt, black pepper, oregano, and red pepper flakes (if using). Mix with your hands just until everything is evenly combined — do not overwork the meat or the meatballs will be tough.

3. 3

   Roll the mixture into balls about 1.5 inches in diameter (roughly the size of a golf ball), using about 2 tablespoons of mixture per meatball. You should get approximately 20–22 meatballs. Place them on a plate as you go. Wet your hands lightly to prevent sticking.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over ^[medium-high heat]. Working in batches to avoid crowding, sear the meatballs for about 2–3 minutes per side, turning with tongs, until a deep golden-brown crust forms on all sides. They do not need to be fully cooked through at this stage. Transfer seared meatballs to a clean plate.

5. 5

   Reduce the skillet heat to ^[medium]. Add 1 tablespoon of olive oil to the same skillet (leave any browned bits — that's flavor). Add the sliced garlic and cook, stirring, for about 60 seconds until fragrant and just turning golden. Do not let it burn.

6. 6

   Pour in the crushed tomatoes and stir to scrape up any browned bits from the bottom of the pan. Add the kosher salt, basil, and sugar (if using). Stir to combine and bring the sauce to a gentle simmer.

7. 7

   Carefully nestle the seared meatballs back into the simmering sauce. Spoon a little sauce over the top of each meatball. Reduce the heat to ^[medium-low], cover the skillet, and simmer for 15–18 minutes, until the meatballs are cooked through to an internal temperature of %[165°F].

8. 8

   Taste the sauce and adjust seasoning with additional kosher salt and black pepper as needed. If the sauce has thickened too much, stir in a splash of water to loosen it.

9. 9

   Serve the meatballs and sauce over spaghetti, in hoagie rolls, or on their own. Garnish with freshly grated Parmesan cheese and torn fresh basil or parsley. Enjoy immediately.