You will love this meatball. Its tender, juicy and so tasty. Nothing ducky about this recipe. Just an old Italian recipe that you will love.
INGREDIENTS
1 lb. of ground chuck
½ pound ground veal
½ pound ground pork
4 cloves of garlic
1 sweet yellow onions
½ cup fresh Parsley fine
2 eggs
1 cup of parmigiano cheese
2 pieces of Dark Wheat Bread
1 teaspoon of garlic powder
1 teaspoon of Sweet Basil
2 tablespoons Italian bread crumbs
1/4 cup olive oil
1/4 cup red wine
Salt & Pepper
Preparation
Take all the meat and eggs out of the refrigerator so they will be at room temperature
Mince 4 cloves of garlic
Dice 1 sweet yellow onions
Chop ½ cup fresh Parsley fine
Beat 2 eggs
Grate 1 cup of parmigiano cheese
Get your seasonings ready
Soak 2 pieces of Dark Wheat Bread. Then squeeze as much of the water as you can out of the bread.
Sauté the onions and garlic
Add a little olive oil in a Sauté pan on medium
Sauté the diced onion until translucent (about 5 minutes)
Add 4 cloves of minced garlic and sauté for a couple more minutes
Put it aside to cool
Prepare the Meatballs
In a large bowl, mix:
2 eggs beaten
½ cup of fresh chopped parsley
1 cup of parmigiano cheese
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon of garlic powder
1 teaspoon of Sweet Basil
2 tablespoons Italian bread crumbs
2 pieces of dark wheat bread that you soaked and squeezed
¼ cup olive oil
¼ cup red wine
Mix it all together.
Then add the sautéed onions and garlic and mix again
Once its all mixed, add the meat:
1 lb. of ground chuck
½ pound ground veal
½ pound ground pork
Mix it together but don’t overwork the meat
You will end up with a large ball.
Place wax paper on a couple cookie sheets and spray lightly with cooking spray
Roll your meatballs to about 1½ to 2 inch balls. We use a 3 tablespoon scoop.
Roll them around in your hand and try to make them firm.
Add ¼ inch olive oil to a large pan.
Get the pan very hot. Heat should be on medium high to high
You want to sear the meat to a dark brown. Turn them gently but not too much as they fry.
If you are finishing them in sauce:
After about 5 minutes, when they appear to be seared well and firm take them right from the frying pan into the sauce.
If you finishing them in the oven:
After about 5 minutes, when they appear to be seared well and firm take them right from the frying pan on to a cookie sheet and finish in the oven at 350 degrees for 20 minutes.
If you finishing them in the frying pan:
After about 10 minutes, they should be cooked to a point where you can roll them around the pan and have them appear to be firm. Don’t overcook them. They will get bouncy and hard.
