"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Meatballs Roasted Recipe

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This recipe for Meatballs Roasted, by , is from The Bambrey Family Cookbook Project, 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!

Contributor:  
Contributor:  
Jim Bambrey

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (a couple handfuls) fresh breadcrumbs or 1/2 cup dried
1/3 to 1/2 cup milk
1 1/2 pounds mixed ground meat (equal parts beef, pork and veal)
1/8 pound pancetta, finely chopped
1/3 cup each grated Parmigiano-Reggiano and grated Pecorino Romano, divided,
4 tablespoons olive oil, divided
1 egg
3 tablespoons (a handful) flat-leaf parsley, finely chopped
5 cloves garlic, 3 finely chopped or grated and 2 crushed
1 1/2 teaspoon (about 1/2 palmful) dried onion flakes
1 teaspoon (about 1/3 palmful) dried oregano
3/4 teaspoon (a scant 1/3 palmful) fennel pollen or seeds, crushed by hand
1/2 teaspoon (2 fat pinches) crushed red pepper
Salt and pepper


Directions:
Directions:
Position a rack(parchment paper) in the center of the oven and preheat to 475F.

In a large mixing bowl, moisten the breadcrumbs with milk. Add the ground meats, pancetta, 1/3 cup of each cheese, 2 tablespoons olive oil ( 2 turns of the bowl) the egg, parsley, chopped garlic, onion flakes, oregano, fennel pollen or seeds and red pepper. Season with salt and pepper, and gently mix until fully combined. Roll into 2- to 2 1/2-inch meatballs and drizzle with a little more olive oil.
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Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
02-01-17 excellent

 

 

 

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