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Meatballs

A good meatball should be soft and moist, with a nicely browned exterior.  Roll these meatballs large, small ones tend to dry out.  Serve with our tomato sauce, pasta and some freshly grated cheese.

 

Meatballs

 

2 Kg. Ground Meat – a combination of beef, pork and veal

500ml Bread Crumbs

300ml Milk

2 Large Eggs

1 Medium Onion, minced

3 Cloves Garlic, minced

175ml Grated Parmesan

5 ml. Pepper

10ml. Salt

 

Combine all ingredients in a large bowl.  Portion into 100g balls.  

In a large rondeau, heat canola oil over medium heat.  Add meatballs and cook, turning often, until golden brown on all sides.  Finish in a 350 degree oven until a probe measures 160 degrees internal temperature.

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