Rachael Ray Meatballs Recipe
Looking to make the best meatballs possible? (That got your attention, right?!).You’ve landed on the right spot because Rachael Ray's meatballs are truly out of this world.I'll share right off that I've learned that using fresh breadcrumbs soaked in milk is key to keeping your meatballs juicy and flavorful.Another tip is to mix beef with a bit of pork for a juicy texture that’s bursting with taste.
Servings: 4
Ingredients
- 1 1/2 lbs Ground Meat Equal parts beef, pork, veal
- 1 cup Breadcrumbs
- 1/3 cup Milk
- 2 tbsp Olive Oil
- 1/8 lb Pancetta Finely chopped
- 2 cloves Garlic Minced
- Salt To taste
- Pepper To taste
- 1 can Tomatoes 32 oz.
- 3 tbsp Basil Chopped
Instructions
- Preheat your oven to 475°F.
- Place a rack in the center of the oven.
- In a large bowl, mix the breadcrumbs and milk.
- Let the bread soak until it's fully moistened.
- Add the ground meat, pancetta, garlic, salt, and pepper to the bowl.
- Mix well until combined.
- Form the mixture into evenly sized meatballs.
- Heat olive oil in a large skillet over medium-high heat.
- Brown meatballs on all sides in the skillet for about 8 minutes.
- Transfer them to the oven and roast for 15 minutes.