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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

(Meatballs) Viking Meatballs Recipe

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This recipe for (Meatballs) Viking Meatballs is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup whole milk
1 1/2 Tbsp freshly squeezed lemon juice
1 cup panko
2 tbsp. extra virgin olive oil
1/2 medium white or yellow onion (grated)
1 tsp. fine sea salt (or to taste)
1/2 tsp fresh ground pepper (or to taste)
3 cloves garlic (minced)
1/2 tsp. crushed red pepper (or to taste)
1 tsp. dried oregano
1/2 cup finely chopped fresh flat leaf parsley
1 large egg (slightly beaten)
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
Directions:
Directions:
Preheat the oven to 400º.
Set a wire rack over an aluminum foiled lined rimmed baking sheet.
Lightly coat with cooking spray (Pam).
Set aside
In a large bowl stir together the milk, lemon juice and panko. Set aside for ten minutes.
Place a small saute pan over medium heat and add the oil and heat through.
Add the onion and sprinkle with the salt and pepper.
Cook until soft and translucent, about 5 minutes.
Add the garlic, crushed red pepper flakes and dried oregano and cook 1 minute more.
Set aside.
Add the Reggiano - Parigiano, parsley, egg and cooled onion mixture to the soaked bread crumbs mixture.
With a silicone spatula mash the ingredients together to make a paste.
Using your hands, gently mix the ground meats in a with the paste.
Mix just until combined. Do NOT over mix.
Use a 1/4 cup ice cream scoop and measure out the meat mixture.
Roll the balls between your palms to form a 2 inch meatball. Hands should be wet.
Place on a rack.
Repeat and place 1 inch apart.
Bake in the preheated oven until cooked through, about 25 minutes.
Rotate the pan halfway through the cooking process
When done, place under the broiler to brown the meat balls.
Serve with spaghetti
Personal Notes:
Personal Notes:
When we lived in Haverford I would often take cooking classes at Viking and this is one of the recipes we made in our pasta class.

 

 

 

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