Meatballs
That’s a spicy meat-a-ball. Except for these. They’re not spicy.
Ingredients
- 1 lb Chopped veal beef and pork mixture; or 1/3 lb each.
- 1/4 cup Breadcrumbs
- 1/4 Cup Grated Pecorrino or Parmesan cheese or both
- 2 large Eggs
- 6 Cloves Garlic
- 1 med Yellow onion
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tbsp Parsley
- 4 Tbsp Olive oil
Instructions
- Mince garlic and onion.
- In large bowl, combine all ingredients except for the oil. Mix well with hands. One by one roll into balls 1-1.5 inches in diameter and set aside.
- Heat large skillet on medium high heat. When pan is hot add oil. When oil is hot (will appear shimmery instead of smooth), add several meatballs making sure to not overcrowd; there should be some space between each meatball. Sear until brown and flip each meatball over, approximately 3 minutes. Repeat flipping until entire outside of each meatball is brown, then place aside on separate dish. Repeat process until all meatballs have been seared. If pan gets dry at any point, add more oil.
- If cooking a pot of sauce:Add meatballs to sauce and let cook for at least 30 minutesOtherwise:Turn skillet heat to medium and add meatballs and additional oil, making sure not to overcrowd. Turn every few minutes so that meatballs do not burn and add oil if pan goes dry. Cook for 15-20 minutes total. Depending on number of meatballs and size of your skillet you may have to repeat process to cook all meatballs. Alternatively, cook in two pans.