Total Time
40mins
Prep 10 mins
Cook 30 mins

This recipe was found in the 2005 cookbook, The Best Recipes in the World. These are great as appetizers or served on a finger food buffet.

Ingredients Nutrition

Directions

  1. In a bowl, combine the veal & pork with the egg, bread crumbs, galic, almonds, salt & pepper, mixing well, but DO NOT KNEAD.
  2. Form into balls from 1/2 inch in diameter to 1 inch diameter.
  3. Put oil in a large skillet & turn the heat to medium.
  4. One by one, dredge the meatballs in the flour & add them to the oil, before cooking, turning as necessary, 10 to 15 minutes or until nicely browned all over.
  5. Serve hot or at room temperature.
Most Helpful

YUM! I used slivered almonds, not sure if they were blanched though. I want to make these again for the crock pot

Sam #3 November 08, 2009