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Indaco Meatballs


3 1/2 pounds beef

3 1/2 pounds pork

3 1/2 cups breadcrumbs

2 1/2 cups whole milk

2 cups heavy cream

3/4 cup ketchup (tomato paste)

1/4 cup Worcestershire

1/2 bunch parsley

5 rosemary sprigs, chopped

5 oregano sprigs, chopped

4 cups parmesan

10 cloves garlic, finely minced

1/2 cup salt

3 tablespoons black pepper


  1. In a stand mixer bowl, combine meats.
  2. In a medium bowl, mix remaining ingredients and then add to the meat mixture. Mix together on lowest speed for no more than 2 minutes.
  3. Make tester ball (about 2 ounces), cook through in a sauté pan over medium heat. Taste, adjust mixture’s seasonings as necessary, then mix for another 2 minutes if needed.
  4. In a large sauté pan, heat oil over medium-high heat. Once shimmering, add the meatballs, being careful not to crowd the pan. Sear the bottom, about 2 minutes. Flip and sear the other side until browned, about two minutes. Lower the heat to medium to finish cooking all the way through, about 15 minutes.
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