Italian-American Meatballs |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Tried last night and they were a huge hit. The pork, beef, veal combo is the secret and the parmesan cheese is delicious. Very yummy recipe and worth the time to make them. Ingredients:
2 slices white bread, stale |
1/3 cup cold milk |
1/2 lb ground pork |
1/2 lb ground veal |
1/2 lb ground beef |
1/2 cup parmesan cheese, grated |
2 tablespoons parmesan cheese, grated |
1/4 cup flat leaf parsley, chopped |
2 teaspoons salt |
1/2 medium onions, grated or 1/2 medium onion, finely chopped |
2 garlic cloves, minced or 2 garlic cloves, pressed |
1 large egg, beaten |
fresh ground black pepper |
1/4 cup olive oil, divided |
Directions:
1. Pulse the bread into crumbs in a food processor.
2. In a small bowl, toss the bread crumbs with 1/3 cup cold milk to rehydrate.
3. In a large bowl, combine bread crumbs, pork, veal, beef, Parmesan cheese, parsley, salt, onion, garlic and egg; mix until combined.
4. Season mixture with pepper.
5. Gently form meat mixture into about 18 to 25 slightly larger than golf ball sized balls.
6. Refrigerate for at least 1 hour or up to 24 hours.
7. Heat the oil in a large, nonstick skillet over medium-high heat.
8. Add the meatballs and cook, turning occasionally, until well-browned on all sides.
9. Cook meatballs for another 15 to 25 minutes in your favorite marinara sauce.
10. These meatballs can be frozen up to 6 weeks.
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