I've been making meatballs for many, many years, but I did not realize how dense mine were until my friend Chef Paul Monti of In and Out Breakfast in Biloxi let me try his.
His were flavorful but light as a feather. I asked how he did it, fully expecting to be told to mind my own business, but he replied simply that he used white bread with the crusts removed, then soaked in water. I tried it and it worked. Try this recipe and let me know how it works.
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Previously prepared red sauce
1 pound ground beef (not too lean)
2/3 cup chopped onion
1/4 cup finely chopped carrot
3-6 cloves chopped garlic
4-6 slices white bread, crusts removed
Salt and pepper
2 pinches fresh oregano
Add a little water to the bread, break it up with your fingers and make sure it is all soft and wet, then drain excess water. Combine all of the ingredients, mix well, season liberally and then form into small balls, no more than 2 inches across. Brown in hot oil, then add to your red sauce and simmer until tender and done, maybe 45 minutes.