based on: Tartine Bread by Chad Robertson

  • 2-4 tablespoons olive oil

  • 1 small yellow or white onion, finely diced

  • ½ pound ground beef (20% fat)

  • ½ pound ground pork

  • 2 large eggs

  • ½ cup whole milk

  • ½ cup grated Parmesan or Romano

  • ⅛ cup dry red wine

  • 1 cup bread crumbs (or 3 slices day old bread, 1 inch thick, torn into 1 ½ inch chunks)

  • ½ bunch Italian parsley

  • ¾ teaspoon salt

  • ¼ teaspoon pepper

  • ⅛ teaspoon red pepper flakes

  1. Preheat the oven to 400 °F.

  2. Create bread crumbs by tearing 3 slices of 1 inch thick day-old bread into 1 ½ inch chunks.

  3. Toss the bread with 2 tablespoons of oil and a pinch of salt.

  4. Spread the bread on a baking sheet and bake until golden brown and crisp, ~ 15 minutes. Rotate as needed.

  5. Crush the toasted bread into crumbs with hands or rolling pin.

  6. Warm the olive oil over medium-low heat. Add the onions and sauté until translucent and begin to color, ~ 15 minutes.

  7. Remove from the heat and let cool.

  8. Combine the beef, pork, eggs, milk, cheese, wine, bread crumbs, parsley, salt, pepper, red pepper flakes, and cooled onions.

  9. Mix by hand to combine.

  10. Shape into small balls the size of apricots

  11. Heat a skillet over medium heat.

  12. Working in batches, add the meatballs ~ ½ inch apart. Sear without stirring for about 2 minutes until they are browned and release from the pan.

  13. Cook until browned on all sides.

  14. Transfer to a plate and cook the other meatballs.

  15. Finish the meatballs in the tomato sauce

  16. Serve with pasta, or in a meatball sub.

  • Good flavor, although they were a bit tricky to keep intact when frying. Suggest making sure the onions are finely diced— they were a bit more a medium or lazy dice, possibly creating fissure points (although David Lebovitz’s pictures looked similar).

  • David Lebovitz bakes 15 minutes in the oven at 350 °F rather than frying.