The Recipe

Italian Meatballs

• 1 lb 80/20 ground beef

• 1 lb ground pork

• 2/3 cup (or one big slice) sourdough bread (as stale as possible) cut up into breadcrumbs

• 4-6 cloves garlic confit (or 2-3 cloves minced fresh garlic, but confit will be better. i’ll give a quick recipe for this below)

• 1/2 cup grated parmesean cheese

• 1/2 cup grated toscano cheese

• 3-4 sprigs fresh flat leaf parsley, minced

• 2 tsp dried oregano

• 1 tsp red pepper flakes

• big pinch (1-2 tsp) salt

• 1 tsp pepper

Bonus recipe inside a recipe:

Garlic Confit:

• Peel an entire head of garlic

• Put all cloves into a small pot or pan

• Cover all cloves of garlic with olive oil

• Cook on low heat for 2 hours (you should just see very small bubbles)

• When garlic is nice, brown, and squishy, you have garlic confit

• Put in an airtight container, put in the fridge for whatever use (these meatballs, spread it on some bread, etc)

Combine all ingredients in a big bowl.

Mix it up with your hands. Punch it. Squish it. Roll it into a big ball.

Split it up into smaller balls.

Simmer it in sauce for a few hours (My best results were doing this recipe and putting the meatballs in for the last 2-3 hours, or bake at 375 for 15-20 minutes, or pan sear until cooked through.