THE BEST ITALIAN MEATBALLS

INGREDIENTS:
1 1/2 lb ground chuck or lean ground beef
1 lb ground pork
1 lb ground veal
2 large eggs, beaten
1 cup fresh grated Pecorino Romano cheese
Ό cup milk
1 cup Italian seasoned bread crumbs
1 tlb olive oil
½ cup fresh parsley- chopped
Salt & pepper to taste

Mix meat, cheese, eggs and milk. Add seasonings and crumbs. Mix well. Roll into meatballs approx 1
inch in diameter (perfect bite sized) . Place on sheet pan. Bake in 350◦ oven. After 15 minutes- turn
meatballs over. If cooking more than one pan at a time, switch oven shelves when turning. Bake
another 15 minutes or until browned. (Increase time if making larger meatballs).

Note: you may see some white liquid from meatballs.  This is just the fat from the cheese coming
out.

When coo,  place the meatballs on sheet pans and freeze uncovered until firm. You can now place
the meatballs into a vacuum sealed bag or a zip lock bag and take out only as many as you need
when you need meat balls for pasta,  sandwiches or side dishes.

To use,  add to your favorite sauce and heat through-Can be added frozen.

Makes approx 10 dozen 1 inch meatballs. 


PRINTER FRIENDLY
CLICK HERE

---

Please report any bad links..Thanks, Buzz

---

BACK TO GUTSY'S HOME