Meatballs

Serve these Meatballs with Italian Tomato Sauce for spaghetti or a Pizza Sauce in a sandwich. They can be made ahead and frozen, uncooked, up to a month in an airtight container.

2 slices quality white bread, crusts removed, cut into small pieces

1/4 cup milk

8 oz. ground veal

8 oz.  ground pork

1/2 medium onion, finely chopped

3 small cloves garlic, minced

grated zest of 1/2 lemon

8 sprigs fresh flat-leaf parsley, chopped

3/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 large egg, lightly beaten

1 Tbsp. olive oil

Place the bread in a bowl, pour milk over it.

In another bowl, mix the veal and pork. Add onion, garlic, zest, parsley, salt and pepper. Mix together well.

Mash the bread mixture to form a paste, add to the meat mixture. Mix and add the egg. Combine well.

Cover with plastic wrap and chill 1 hour.

Preheat the oven to 350 degrees.

Form the mixture into 12-16 1 1/2 inch balls.

Heat 1/2 Tbsp. oil in a skillet over medium heat.

Brown half the meatballs, a few minutes on each side.

Transfer to a baking sheet large enough to hold all meatballs.

Repeat with remaining oil and meatballs.

Transfer to the oven and finish cooking, about 20 minutes. Serve warm.

Serves 4

 

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