Prime Beef Meatballs
This dish is hearty, features clean and authentic flavors, and is perfect for when the cool weather settles in. These meatballs are on the menu at RPM Italian, located in Chicago, where they're a popular dish with diners.
- 1 1/2 Cup breadcrumbs
- 5 eggs
- 1/2 Cup cooked onions
- 1 Cup whole milk
- 3/4 Cups pecorino romano
- 1 Tablespoon garlic confit*
- 1/2 Cup flat-leaf parsley, chopped, plus whole leaves for garnish
- 1 Tablespoon salt
- 1/2 Tablespoon black pepper
- 2 1/2 Pounds USDA Prime ground beef
- 1 Cup tomato sauce
- Grated Parmesan, to taste
- Basil leaves, for garnish
Combine the breadcrumbs, eggs, onions, milk, pecorino, garlic confit, parsley, salt, and pepper in a large bowl. Add the ground beef and mix by hand until just combined. Scoop approximately 2 ounces of the meat mixture to form each meatball and arrange in a baking dish. Chill in the refrigerator.
Preheat the oven to 500 degrees.
Bake for 12 minutes. Meanwhile, bring the tomato sauce to a simmer in a medium-sized pot. After 12 minutes, remove the meatballs from the oven, drain off any fat and liquids, and add the tomato sauce. Return to the oven and bake until a meat thermometer inserted into the center of a meatball reads 160 degrees. Spoon ½ cup of the tomato sauce into serving bowl. Place 6 meatballs on top and sprinkle with Parmesan cheese. Top with leaves of basil and parsley.