[s1e9] Olivia's S***balls -

Serve with a dusting of extra Parmesan and a sprig of fresh basil. As Olivia suggests in the show, the goal is "perfection through simplicity."

In a large bowl, combine the meat, panade, cheese, garlic, shallot, parsley, egg, and seasoning. Use your hands to mix just until combined. Do not overwork the meat , or it will become tough. [S1E9] Olivia's S***balls

Transfer the meatballs into a simmering, high-quality Marinara sauce. Cover and simmer on low for 15–20 minutes. Serve with a dusting of extra Parmesan and

Combine the bread and milk in a small bowl. Let it sit for 10 minutes, then mash it with a fork until it forms a smooth paste. This is what keeps the meatballs from becoming "rubbery." Do not overwork the meat , or it will become tough

2 cups crustless white bread (torn into small bits) soaked in 12one-half cup whole milk or heavy cream. The Flavorings: 12one-half cup Finely grated Parmesan or Pecorino Romano. 2 cloves Garlic, grated into a paste. 1 small Shallot, minced extremely fine. 1 tbsp Fresh Parsley, chopped. 1 Egg, lightly beaten. Salt and Black Pepper to taste. A pinch of Nutmeg (optional, but classic for veal). Instructions

Heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides. They don't need to be cooked through yet; you just want a golden crust.