Roasted Garlic and Herb Beef and Pork Polpette

Ingredients

• 1.5 lbs ground beef (80/20 lean-to-fat ratio)
• 1 lb ground pork
• 1 cup plain breadcrumbs
• 1/2 cup whole milk
• 2 large eggs, beaten
• 1/2 cup grated Pecorino Romano cheese
• 3 tbsp Salted Perfection Santa Maria Select Blend
• 3 cloves garlic, finely minced
• 1/4 cup fresh Italian parsley, finely chopped

Instructions

1. Preheat your oven to 425°F. This specific high temperature is necessary to trigger rapid evaporation on the surface of the meat, allowing the browning process to begin before the center of the meatball reaches the overcooking point.
2. In a small bowl, combine the breadcrumbs and milk to create a panade. The starch granules in the breadcrumbs will hydrate and swell, acting as physical barriers that prevent the meat proteins from knitting into a tough, rubbery matrix during cooking.
3. In a large mixing bowl, combine the ground beef, ground pork, beaten eggs, Pecorino Romano, finely minced garlic, fresh parsley, and the Salted Perfection Santa Maria Select Blend.
4. Gently fold the panade into the meat mixture. It is vital to use a light hand here; over-mixing leads to the development of excessive protein bonds, which results in a dense, bouncy texture rather than a tender crumb.
5. Form the mixture into 2-inch spheres, roughly the size of a golf ball. This size provides the ideal surface-area-to-volume ratio for even browning and heat penetration.
6. Arrange the meatballs on a parchment-lined baking sheet with at least an inch of space between them. If they are crowded, the moisture escaping the meat will create a steam cloud, preventing the surface from reaching the temperatures needed for a crisp exterior.
7. Bake for 18 to 22 minutes until the exterior is deep golden-brown and the internal temperature reaches 160°F.
8. Remove from the oven and let the meatballs rest on the tray for 5 minutes. This allows the internal pressure to stabilize and the juices to redistribute within the protein structure so they stay inside the meat when you bite in. DUNZO!