Ingredients: |
Ingredients: 2 slices white sandwich bread, stale
1/3 cup cold milk
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground venison
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper
1/3 cup olive oil, divided
|
Directions: |
Directions:Pulse bread into crumbs in a food processor. In a small bowl toss the bread crumbs with milk to re-hydrate.
In a large bowl, combine the bread crumbs, pork, veal, venison, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.
Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
If using immediately, return all meatballs to skillet and finish cooking in your favorite marinara sauce.
If planning to freeze, place meatballs in a freezer container and freeze at this point. To use after freezing, thaw and bake or add to your favorite sauce. These freeze really well! |
This recipe for Italian Meatballs is from