• c
    5 tbsp
    olive oil, divided
    75 mL
  • c
    1
    medium onion, finely chopped
  • c
    4
    cloves garlic, minced
  • c
    3
    slices white bread, cut into small pieces and crusts removed
  • c
    1/4 cup
    milk
    60mL
  • c
    1 lb
    lean ground beef
    500 g
  • c
    1 lb
    lean ground pork
    500 g
  • c
    1
    large egg
  • c
    2 tbsp
    fresh parsley, finely chopped
    30 mL
  • c
    1/2 tsp
    each salt and ground black pepper
    2 mL
  • c
    1/2 cup
    finely grated Parmesan cheese
    125 mL
  • Directions
    • 1
      Heat 2 tbsp (30 mL) oil in a large skillet on medium. Add onion and cook until soft; approx. 10 min. Add garlic and cook for 1 min. longer. Transfer onion and garlic mixture to a small bowl and let cool.
    • 2
      Place bread pieces in a small bowl and cover with milk. Allow to soak for a few minutes. Meanwhile, combine beef and pork in a large bowl. Gently break meat into smaller pieces with hands. Add egg, parsley, salt, pepper, reserved onion and garlic, bread and cheese. Mix until well combined.
    • 3
      Using a 1/4 cup (60 mL) measure, scoop meat mixture and roll into 16 balls. Place on baking tray. Heat remaining olive oil in skillet on medium. Working in small batches, add meatballs and brown on all sides, then cook 15 to 20 min. or until internal temperature reaches 160°F (71°C) on an instant-read thermometer.
    Tips
    • 1
      Before you form the meatballs, fry up a small bit of the meat to check the seasoning. You may want to add a bit more salt after you've tasted it.

    Comments

    Your email address will not be published. Required fields are marked *