0 Review(s)
Base Type
Preparation Time
Serving Size
Refresh / Double it
Yields 60 2.5oz meatballs or 30 HMRs  
Source Description
Last Modified

Notice (8): Undefined index: name [APP/View/Recipes/view.ctp, line 161]
4 Ounce
1 1/2 Pound fine chopped Yellow Onion
8 Tablespoon Garlic
1 Each bunch Parsley, fresh
3 Cup Whole Milk
1 Pound Panko
4 Each Eggs
2 Tablespoon Salt
2 Teaspoon Black Pepper
1 Tablespoon Crushed Red Chile Pepper
1 Tablespoon Dried Italian Herbs
5 Pound Ground Beef
2 Cup fine chopped Parmesan, shredded

Turn oven on at 500 degrees. 

Heat Canola oil in saute pan on medium heat, add onions and garlic, season with salt and pepper. Sweat until translucent. Once desired color is reached, remove from heat, toss in chopped parsley and cool. 
While the onion/garlic mixture is cooling, place whole milk in panko, let set until all the milk is absorbed. about 10 minutes. 
While soaking fine chop 2 cups of shredded parm. Add to soaked panko.
Add all remaining spices, cooled onion/garlic mix and ground beef to panko bowl. 
Hand mix ingredients being sure to not overwork but evenly mix.

Line 2 sheet pans with racks and top the racks with parchment paper. Using a 2 oz scoop(Blue) begin scooping meat ball mix, validate your first few to validate a 2.5 oz ball. once all balls have been scooped out. Roll each one about 4-6 turns to get uniform balls. 
place in oven cook until caramelized crust forms, about 15 minutes. 

Remove from oven and place in 2, 2 inch hotel pans. add Warmed Meatball sauce  entirely covering balls. Chill in cooler.