Mario Carbone's Meatballs

today.com

Jules

3 slicesFrench bread loaf

¾ cupwhole milk

5 clovesgarlic, peeled and minced

2 tablespoonsextra-virgin olive oil, plus more to finish

¼ cupItalian flat-leaf parsley leaves

2½ cupsSpanish onion, peeled and diced

kosher salt

1 poundground beef

½ poundsweet Italian sausage

½ poundground veal

¼ cupgrated Parmigiano-Reggiano, plus more for topping

1 largeegg

neutral oil, for frying

1 (24-ounce) jartomato sauce

3 fried basil leaves, for garnish

This is the recipe for Mario Carbone's famous meatballs, which are available at Carbone's restaurants in New York City and Miami. He uses a combination of ground beef, ground veal and sweet Italian sausage to form the meatballs. Rather than using store-bought breadcrumbs, he soaks homemade croutons in whole milk, which become soft, and adds them to the beef mixture. They add body and keep the meatballs super tender. This is the recipe for Mario Carbone's famous meatballs, which are available at Carbone's restaurants in New York City and Miami. He uses a combination of ground beef, ground veal and sweet Italian sausage to form the meatballs. Rather than using store-bought breadcrumbs, he soaks homemade croutons in whole milk, which become soft, and adds them to the beef mixture. They add body and keep the meatballs super tender.

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