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.
2 Kg.Ground Meat – a combination of beef, pork and veal
1 MediumOnion, minced
3 ClovesGarlic, minced
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.