Cloudy with a Chance of Meatballs
A crowd-pleasing recipe for your hungry family.
Who doesn’t love a good meatball? Savory and flavorful, even picky eaters can be won over by a tender meatball. Pronto Pizzeria and Kitchen’s Linda Shankweiler shares this item off their Pronto Kids Plate with Metro Parent.
Pronto Pizzeria’s Meatballs
- 1 cup onion, diced
- 2 cloves garlic, minced
- 2 eggs, plus 1 egg white
- ¼ cup whole milk
- ¼ cup heavy cream
- 1 pound ground beef
- 1 pound ground pork
- ½ cup fresh parsley, roughly chopped
- ¾ cup Parmesan cheese, grated
- 1 cup panko bread crumbs
- 2 ¼ teaspoons salt
- 1 ¼ teaspoon freshly ground black pepper
Preheat oven to 350° F. Sauté onion over medium heat until lightly browned, add the garlic. Continue cooking until garlic is soft. Cool and refrigerate.
In a large mixing bowl, whisk eggs, whole milk, and heavy cream until smooth. Combine ground meats, onion mixture and egg mixture with the remaining ingredients; to keep meatballs tender, do not overmix. Let rest in the refrigerator for two hours. Use a 2-ounce ice cream scoop to measure out each portion, form into balls and place on a wax-lined sheet pan.
When ready to cook, place meatballs, side by side, in a 9-inch by 13-inch baking dish. They should be firmly in place and not rolling around. Pour enough water to come up halfway, exposing the top half of the meatball. Cook for 30 minutes. Pour out the water and turn the meatballs over. Finish cooking for 20 minutes, or until cooked through. Serve with your favorite tomato sauce and freshly grated Parmesan cheese.