Description[]
Makes 120 meatballs. For the very best flavor the meatballs need to be made a day ahead. I also like to store the meatballs in a zip-loc bag so the gravy surrounds all of the meatballs.
This really makes the meatballs tender and flavorful.
Ingredients[]
- 2 lbs 96% lean ground beef
- 2 lbs ground pork
- 4 slices stone ground whole-wheat bread
- ½ cup tightly packed parsley
- 4 cloves garlic
- 4 slices bacon
- 4 eggs
- ¼ cup milk
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- baking cooking spray (I use olive oil Pam)
- 3 tablespoons olive oil
Gravy[]
- ¼ cup finely diced onions
- 3 tablespoons olive oil
- 4 teaspoons flour (I use Wondra)
- ½ teaspoon paprika
- 1 (16 ounces) can beef broth
- 4 cloves garlic
- ¼ cup tightly packed parsley
- ¾ teaspoon saffron threads
- ½ teaspoon salt
Directions[]
- Place the ground beef and ground pork into a large bowl.
- Place the sliced bread into the food processor. Pulse into fine bread crumbs and add to the bowl.
- Place the parsley and garlic into the food processor and pulse until finely minced and add to the bowl.
- Cut the bacon slices into 2" pieces.
- Place in the food processor with the milk, and 1 tbsp olive oil. Pulse until the bacon has developed a ground meat texture.
- Add the eggs and process for a few more seconds.
- Add the bacon mixture and black pepper to the bowl. Mix until all the ingredients are thoroughly blended.
- Form into 1" meatballs. (You should have approximately 120 meatballs)
- Preheat the oven to 350 °F degrees.
- Place the meatballs on a jelly roll pan, or cake pans that have been sprayed with baking spray.
- Drizzle the meatballs with 3 tbsp of olive oil.
- Bake for 30 minutes or until lightly browned.
- Allow the meatballs to cool until easy to handle.
Gravy[]
- In a Dutch Oven saute the finely diced onion in 3 tbsp of olive oil.
- Once the onion has started to brown add the flour, stir, and remove from the heat.
- Add the paprika, beef broth, and stir again.
Finishing and serving[]
- Add the meatballs, and cook over medium low heat for approximately 30 minutes, or until the gravy has reduced and thickened slightly.
- Stir as needed to coat the meatballs, but be very gentle with the meatballs so they don't break apart.
- Allow the meatballs to cool and place in the refrigerator.
- 45 minutes before serving; Place the remaining garlic, parsley, saffron threads, and salt in the food processor.
- Pulse until finely minced.
- Heat the meatballs and gravy, once they are warm add the saffron mixture and allow to cook for 10 more minutes.