Baked Mini Meatballs (Polpettini)

Ingredients

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 large eggs, beaten
• 1/2 cup grated Pecorino Romano cheese
• 1 cup plain breadcrumbs
• 1/2 cup whole milk
• 1/2 cup Gina’s Tomato Sauce, warmed
• 1/2 cup seasoned Italian breadcrumbs
• 1/2 cup grated Pecorino Romano cheese

Instructions

1. 1

   In a large bowl, combine the three meats, the parsley, salt, pepper, eggs, Pecorino, breadcrumbs, and milk and mix with your hands to combine (the hand-mixing helps prevent over-mixing.)

2. 2

   Roll into small balls, about 1-1/2 teaspoons each.

3. 3

   In a large shallow dish, combine the breadcrumbs and Pecorino (cheesy breadcrumbs).

4. 4

   Drop the meatballs, a few at a time, into the mixture and rotate the dish in a circular motion to roll the meatballs and coat with the cheesy breadcrumbs.

5. 5

   Divide the meatballs among the prepared baking sheets.

6. 6

   Bake for 6 minutes.

7. 7

   Remove the baking sheets from the oven and gently shimmy the pans to turn the meatballs.

8. 8

   Return to the oven and bake for 6 minutes more.

9. 9

   Let cool slightly and serve with tomato sauce on the side for dipping.