From DN Recipes by David Nagy · Food & Beverage

Lidia's Meatballs

Published

Lidia's Meatballs

Ingredients
  • 1 MEDIUM CARROT, COARSELY CHOPPED
  • 2 STALKS CELERY, COARSELY CHOPPED
  • 1 MEDIUM ONION, COARSELY CHOPPED
  • 2 CLOVES GARLIC COARSELY MINCED
  • 2 POUNDS 85% LEAN GROUND BEEF
  • 1 POUND GROUND PORK
  • 2 LARGE EGGS, BEATEN
  • 1 TEASPOON DRIED OREGANO
  • 1⁄₂ TEASPOON BLACK PEPPER
  • 1⁄₂ CUP CHOPPED FRESH PARSLEY
  • 2 CUPS BREAD CRUMBS
  • 1⁄₂ CUP GRATED PARMESAN
  • 1 TABLESPOON KOSHER SALT

Directions
  1. Combine the carrot, celery, garlic and onion in a food processor, pulsing to make a fine-textured paste or pestata. 
  2. Scrape the pestata into a large bowl, and add the meats, eggs, oregano, parsley, bread crumbs, parmesan, pepper and salt, mixing with your hands to combine well. 
  3. Roll the meat into golf- ball- sized balls, and place on baking sheets lined with parchment paper. (You should get about forty- eight meatballs.) 
  4. Bake the meatballs until browned all over, about 18 to 20 minutes. (They do not need to be entirely cooked through, because they will cook more in the sauce.)