Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw meat to prevent cross-contamination.
Place 10 lb of ground beef and 2.5 lb of pork sausage into a large metal mixing bowl and break the meat apart.
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Break up large chunks of meat thoroughly so seasonings and vegetables can distribute evenly.
Put 1 piece onion, 1 piece celery, 1 piece carrot, 4 clove garlic, and 1 bunch flat-leaf parsley into a food processor, blend until smooth, scraping down edges, and pour into the meat mixture.
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Blend until completely smooth
large vegetable pieces will cause meatballs to fall apart during cooking
Tear 4 slice bread into the unwashed food processor, pour in 1 cup milk, blend until thick, and pour the panade into the meat mixture.
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Ensure the panade is thick to effectively bind the meatballs and retain moisture during baking.
Wash hands before mixing and wear clean gloves to maintain food safety with raw meat and eggs.
Add 10 piece eggs, 2 cup Parmesan cheese, 3 tbsp Italian seasoning, 2 tbsp kosher salt, and 1 tbsp black pepper to the meat mixture, and mix thoroughly by hand until fully incorporated.
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Mix thoroughly until completely uniform
otherwise, pockets of seasoning will ruin the flavor
Moisten gloves with a little water, roll the meat mixture into uniform balls by feel, and place them on a parchment-lined baking pan.
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Keep hands slightly damp with water to prevent the meat mixture from sticking to gloves.
Use thick oven mitts when putting the heavy pan into and taking it out of the hot 375 degree oven to prevent severe burns.
Bake the meatballs in a preheated oven at 375 degrees for about 45 minutes until they shrink slightly, develop a golden-brown color, and are cooked through.
local_fire_department375 degrees, about 45 minutesWatch out
Do not overcrowd the baking sheet so the meatballs bake evenly and brown properly.
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