Recipe by loof
The flavors of these tasty meatballs are based on those of the famous New Orleans muffuletta sandwich! From "The Meatball Cookbook Bible"....
Top Review by breezermom
Yummy! Yummy! I made exactly as posted, and loved the fontina cheese in the meatballs....may have added a bit too much! I was surprised at how quickly these were done. Have to admit I used a meat thermometer since it was pork. Thanks for sharing! Made for PAC Spring 2014
- 1 egg
- 2 tablespoons milk
- 2 slices white bread
- 1⁄4 lb ham
- 1⁄2 lb salami (Genoa or hard salami)
- 1⁄2 cup pimento-stuffed green olives
- 1⁄2 cup grated Fontina cheese
- 2 garlic cloves
- 2 tablespoons chopped fresh parsley
- 1 tablespoon white wine vinegar
- 1⁄2 teaspoon oregano
- 3⁄4 lb ground pork
- vegetable cooking spray
- salt and cayenne pepper
Directions See How It's Made
- Tear the bread into small pieces. Finely chop the ham, salami, olives, and garlic.
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with vegetable oil spray.
- Combine the egg and milk in a large mixing bowl. Add bread, ham, salami, olives, cheese, garlic, parsley, vinegar, and oregano and mix well.
- Add the pork to the mixing bowl and season with salt and cayenne pepper. Mix very well.
- Shape meat mixture into 1 1/2 inch meatballs and place on the prepared baking sheet. Spray the tops of the meatballs with vegetable oil spray.
- Bake at 450 for 12-15 minutes or until cooked through. Serve immediately.