Hearty, moist, and bursting with flavor, these meatballs begin to vanish in our house the moment they are cool enough to safely eat. Even when I cook a double batch, we rarely have leftovers. This recipe makes about 25 meatballs.
2 lbs top quality ground beef (I recommend 15% fat)
2 large eggs
1 entire head of garlic, peeled and finely grated
1½ cup finely minced flat leaf parsley
2½ teaspoons sea salt (or to taste)
black pepper to taste
½ cup plain bread crumbs (I use Progresso)
¼ cup finely grated Asiago cheese
oil to deep-fry
Preheat the oven to 350ºF.
Thoroughly combine all ingredients in a large bowl. I find the best tool to achieve this is simply clean hands. Be careful not to mash everything tightly together.
Use clean hands to roll mix into golf ball sized balls (between 1.5-2 inches), using light pressure. Mashing the meatballs results in a tough finished product.
Fill pot that you will be using to fry with 2-3 inches of oil, and heat on medium or medium-high heat. The oil is ready when a small amount of meatball mix dropped into the pot begins bubbling immediately.
Deep fry the meatballs in batch sizes appropriate for your frying pot for only one minute to establish a thin crust.
Remove and allow to cool briefly before arranging on your baking tray, preferably using a baking rack.
Bake for about 20 minutes, until just cooked through. You can confirm this by cutting into the largest meatball to verify it is done.
They are ready to serve! Please save a few for me. 🙂