Moist Meatballs
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
18 balls
- Serves:
- 4-6
ingredients
- 151.04 g ground beef
- 151.04 g ground veal
- 151.04 g ground pork
- 2 egg yolks
- 236.59 ml dried breadcrumbs
- 118.29 ml whole milk
- 2 garlic cloves, crushed and finely diced
- 1 Spanish onion, minced
- 118.29 ml asiago cheese, finely ground
- 59.14 ml fresh flat-leaf Italian parsley, finely chopped
- 59.14 ml fresh basil, finely chopped
- 2.46 ml fresh cayenne
- salt and pepper, to taste
directions
- Allow meats to come to room temperature, and place in a mixing bowl.
- Separate the egg, discarding the white, add yolk to meat.
- In a separate bowl add milk to breadcrumbs and mix thoroughly to a loose but soaked slurry.
- Combine all ingredients with meat, and, using a fork, mix thoroughly until meats are fully mixed and seasonings evenly distributed in the mix.
- Allow to stand for 20 minutes, allowing herbs and seasonings to mix with the meats.
- Pluck the meat out gently, and gently roll into 1-1.25" balls of regular shape, smooth on the exterior, and place on a griddle pane.
- Insert in a 350* oven, and cook approximately 20 minutes, or until done.
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RECIPE SUBMITTED BY
<p>Contractor/Regional Manager <br />Favourite Cookbook Our Heritage Mennonite cookbook purchased in 1980, with family style recipes from the Canadian Prairies. <br /><br />Love cooking, fishing, golf and gardening, but my best day will always be when all the kids are home, and I get to feed them...</p>
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