@ntpt.ntpt: [SOUNDCHECK] SHOPEE LIVE ĐỈNH CHỚP 6.6 #daohoahau #saolivedinhchop

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Thursday 04 June 2026 11:38:10 GMT

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This is how I’ve been making meatballs for my family for years. They’re tender, flavorful, and you can bake them, fry them, or drop them right into your sauce. And yes — I add the milk-soaked bread AND the milk to the mixture. That’s one of my secrets for keeping them moist! INGREDIENTS • 2 lbs ground meat — I prefer meatloaf mix (beef, pork & veal), but you can use beef & pork, all beef, ground turkey, or your favorite ground meat • 4 slices white bread, diced • ½ cup milk • ½ cup Italian seasoned breadcrumbs • 4 large eggs • 2–4 garlic cloves, minced • ½ cup grated Pecorino Romano • 2–3 tbsp chopped fresh parsley • Salt & pepper to taste DIRECTIONS 1. Add the diced bread to a bowl and pour the milk over it. Let it soften. Don’t squeeze it out — the bread AND milk go into the meat mixture to help keep the meatballs moist. 2. Add the ground meat to a large bowl, then add the milk-soaked bread and milk, breadcrumbs, eggs, garlic, Pecorino Romano, parsley, salt and pepper. 3. Using your hands, gently mix everything until just combined. Don’t overwork the meat. 4. Before rolling them all, cook a small piece in a frying pan and taste it. Adjust your seasoning if needed. 5. Roll into meatballs in whatever size you like. 6. Bake them, fry them, or drop them right into your sauce and let them cook in there. Lisa’s Tip: Make a double batch! Bake the extras and freeze them — they freeze beautifully. ❤️ Save this one for your next Sunday dinner! 🍝 #Meatballs #ItalianFood #SundayDinner #FamilyRecipes #LisasKitchen

This is how I’ve been making meatballs for my family for years. They’re tender, flavorful, and you can bake them, fry them, or drop them right into your sauce. And yes — I add the milk-soaked bread AND the milk to the mixture. That’s one of my secrets for keeping them moist! INGREDIENTS • 2 lbs ground meat — I prefer meatloaf mix (beef, pork & veal), but you can use beef & pork, all beef, ground turkey, or your favorite ground meat • 4 slices white bread, diced • ½ cup milk • ½ cup Italian seasoned breadcrumbs • 4 large eggs • 2–4 garlic cloves, minced • ½ cup grated Pecorino Romano • 2–3 tbsp chopped fresh parsley • Salt & pepper to taste DIRECTIONS 1. Add the diced bread to a bowl and pour the milk over it. Let it soften. Don’t squeeze it out — the bread AND milk go into the meat mixture to help keep the meatballs moist. 2. Add the ground meat to a large bowl, then add the milk-soaked bread and milk, breadcrumbs, eggs, garlic, Pecorino Romano, parsley, salt and pepper. 3. Using your hands, gently mix everything until just combined. Don’t overwork the meat. 4. Before rolling them all, cook a small piece in a frying pan and taste it. Adjust your seasoning if needed. 5. Roll into meatballs in whatever size you like. 6. Bake them, fry them, or drop them right into your sauce and let them cook in there. Lisa’s Tip: Make a double batch! Bake the extras and freeze them — they freeze beautifully. ❤️ Save this one for your next Sunday dinner! 🍝 #Meatballs #ItalianFood #SundayDinner #FamilyRecipes #LisasKitchen

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