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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I had to come up with a homemade version of meatballs when our favorite deli recently stopped making theirs. These are good with any pasta - or as a sandwich (with most of the spaghetti sauce drained off of them) on a toasted sub roll, topped with Sargento shredded Mozzerella, Asiago and Roasted Garlic cheese blend and run under the broiler until cheese is melted. Ingredients:
1/2 cup finely crushed marie callender french bread garlic croutons |
1/3 cup water |
1 egg, beaten |
1/2 pound ground chuck |
1/2 pound ground veal |
1/2 cup ground pork (unseasoned) |
1/3 cup freshly grated parmesan cheese |
1/3 cup freshly grated pecorino romano cheese |
1 onion, finely diced |
5 cloves fresh garlic, put through a garlic press |
2 teaspoons salt (i use sea salt) |
pepper to taste |
Directions:
1. In a large bowl, pour milk over crushed croutons; add beaten egg and mix together well.
2. Add all remaining ingredients to the bowl and mix together gently (overworking the meat will result in tough meatballs). It is easiest to use your hands for the mixing process!
3. When ingredients are well blended, form mixture into golf ball size meatballs (or whatever size you prefer).
4. Freeze whatever you will not be using immediately.
5. Lightly coat bottom of a large skillet with olive oil; fry meatballs on all sides over medium heat just to brown them.
6. Spoon off excess grease from skillet before adding your favorite spaghetti sauce to the pan; simmer very gently for about 1 hour.
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