Italian Meatballs
Serving size: 7
Calories per serving: 280
1 pound ground beef
8 ounces ground pork
1/2 cup freshly grated parmesan, plus more for garnish
1/4 cup fresh flat-leaf parsley leaves, chopped
1/3 cup fresh breadcrumbs (made from stale bread)
1/3 cup chicken stock, preferable homemade or low-sodium store bought
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
2 large eggs
2 cloves garlic, finely chopped
1/2 medium yellow onion, finely chopped
3 tablespoons extra-virgin olive oil, plus more for forming meatballs
Directions:
For the meatballs: In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, stock, salt, cayenne, eggs, garlic and onions until evenly combined. Be careful not to overwork the mixture; you don't want to compact the meat too much or the meatballs will be tough. Put a little oil on your hands and form loosely into golf ball size meatballs. You should have about 25.
Heat the olive oil in a large Dutch oven over medium heat. Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes. Transfer the meatballs to a plate, and refrigerate until you are ready to cook them
Heat the olive oil in a large Dutch oven over medium heat. Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes. Transfer the meatballs to a plate, and refrigerate until you are ready to cook them
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
