INGREDIENTS:
- 1 lb. ground beef
- 1 lb. ground pork
- 1/2 cup panko breadcrumbs
- 2 eggs
- 1/2 cup freshly shredded parmesan cheese, plus more for topping
- 1/4 cup milk
- 2 tbsp. fresh parsley, chopped
- Salt and pepper, to taste
- Fresh basil
- 1 jar Botticelli Spicy Vodka pasta sauce
- 16.9oz Botticelli Frying Olive Oil
- Botticelli Finishing Extra Virgin Olive Oil
PREPARATION:
- In a large bowl, combine the beef, pork, bread crumbs, eggs parmesan, milk, parsley, salt and pepper. Mix well to combine. Using a large cookie scoop or spoon, portion the meat into 15-16 meatballs.
- Pour a whole bottle of frying olive oil into a large pan and heat to 350F. Place half of the meatballs in the hot oil and fry until dark and crispy, turning every few minutes. The internal temperature should be at least 155F. With a slotted spoon, transfer the meatballs to a paper towel lined plate. Repeat with remaining meatballs. In a saucepan, bring the spicy vodka sauce to a simmer.
- Place the meatballs in a serving dish and spoon on the spicy vodka sauce. Top with parmesan cheese and a ton of fresh basil. Drizzle on some finishing evoo and enjoy!