Albóndigas de Carne de Res y Salchicha

Ingredientes

• 1 lb 85% ground beef
• 1 lb pork sausage
• 1 Tablespoon of Brazilian Sofrito (or 3 garlic cloves, minced)
• 1 bunch of parsley leaves (some stems ok)
• 1/2 cup breadcrumbs
• 1/4 large onion (or half of a small one)
• 1 teaspoon kosher salt
• black pepper to taste
• 1/4 cup whole milk
• 1 egg
• 1 Tablespoon olive oil
• 1 cup parmesan cheese

Preparación

1. 1

   --- Prepare the Meatball Mixture: ---

2. 2

   Add the onion, the parsley leaves, the olive oil and the Brazilian sofrito to a food processor and pulse to mince. Set aside.

3. 3

   Next, add the meat and the sausage to a large bowl. To that, add the minced ingredients from the food processor, the salt and pepper, and the parmesan cheese. Set aside.

4. 4

   Using a measuring cup, measure the milk, then whisk in the egg, then and add in the breadcrumbs. Stir to hydrate.

5. 5

   Add the breadcrumbs mixture to the meat bowl and use your hands in the form of a claw to mix everything together until combined. Avoid the temptation to squeeze the mixture in your hands—this can overwork your ingredients and leave the meatballs tough.

6. 6

   Preheat oven to 350ºF.

7. 7

   --- Roll the Meatballs: ---

8. 8

   Scoop about a tablespoon's worth of the meatball mixture in the palm of your hand.

9. 9

   Gently shape them into balls and place them on a baking sheet about an inch apart.

10. 10

    You should get somewhere between 35-50 meatballs, depending on how large you scoop them.

11. 11

    --- Bake the Meatballs: ---

12. 12

    Bake 15-20 minutes, until they reach an internal temperature of 160F.

13. 13

    Serve warm with pasta or as an appetizer!

14. 14

    --- To Store or Freeze: ---

15. 15

    Let the meatballs cool completely before transferring to a plastic bag. Freeze for up to 3 months.

16. 16

    To defrost, remove the freezer bag from the freezer and let the meatballs defrost in the fridge. Reheat in a pasta sauce or in the microwave.