Mild Mozzarella Meatball

Using paper towels dry 1 pound of raw ground beef well to remove excess blood and juices then set aside.

In a large bowl combine 1 cup of shredded Mozzarella with 1/2 cup of Parmesan cheeses, set aside.

Cube 3 slices of thick dense white bread discarding the crust and place bread cubes into a small bowl. In a separate bowl break one large egg and stir with a fork. Add 1/2 cup whole milk to the egg and stir to further combine. Pour the egg milk mixture over the bread cubes to moisten slightly. Stir the bread to ensure it is coated but not soggy. Allow to sit while continuing to step four.

Using a good Roasted Garlic infused Olive Oil coat a cold 8” fry pan using just enough oil to lightly coat the bottom of the pan. Place the pan over low heat and add 1/4 cup minced yellow onion to the pan. Add a pinch of salt and steam the onion just until it begins to turn translucent. Being careful not to brown the onion. Once the onion is slightly translucent add 3 cloves of thinly sliced garlic and continue cooking over low heat for a couple minutes to release the aroma from the garlic. Being careful not to brown the garlic stir in 1 tablespoon of tomato paste and heat it for just a minute. Remove the mixture from the heat stir in 1 tablespoon fresh minced basil and 1 tablespoon fresh minced oregano. Then add tablespoon of Merlot. Mix well.

Combine the pan ingredients with the cheese in the large bowl stirring until mixed well. Using a fork mash the bread mixture to create a soft spongy cottage cheese like consistency. Then add it to the cheese mixture stirring to combine. Once fully combined add in the patted dry raw ground beef and mix all the ingredients together well. Set the oven temperature to Broil and set the rack to the center of the oven. Using a 1/3 Cup Measure to form the meat balls, press the meat mixture into the 1/3 cup measure and scrape off to level the cup. Invert the cup and tap it on a wood cutting board to release the meat ball. Repeat the process with the remaining meat until all the mixture has been formed into 1/3 cup size balls. Arrange the balls on a thick wire rack inside a shallow roasting pan. Line the meat balls up in rows just as you would if making cookies. This should make 18 to 20 meat balls. Broil the meat balls on the center rack for 8 to 10 minutes until golden brown. Remove and let rest for a minute or two. Gently loosen then flip each meat ball. Return to the broiler to brown for 5 to 8 minutes. Once browned turn off the broiler and let the meat balls rest inside the oven until cooked through approximately 5 to 10 minutes. Remove, cool and refrigerate until needed. If using immediately, remove the meat balls after broiling and allow to finish cooking in the sauce of your choice. To reheat refrigerated meat balls. Cook in the sauce of your choice until heated through.