Ingredients: |
Ingredients: 1 c. (about 3 ounces) panko bread crumbs (crushed rice crackers for gluten free)
3/4 c. buttermilk
1 large egg, lightly beaten
1/3 lb. ground chuck
1/3 lb. ground veal
1/3 lb. ground pork
1 lb. ground pork
3 oz. thinly sliced prosciutto, chopped fine
1.5 oz. Parmesan cheese, grated (about ¾ c.)
3 T. minced fresh parsley leaves
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
3/4 tsp powdered gelatin, dissolved in 1.5 T. cold water
1 crushed red peppers (optional)
Table salt and ground black pepper
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Directions: |
Directions: Place wire racks in a foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees.
Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper (and red pepper flakes if using) to bread-crumb mixture. Using hands, gently mix until thoroughly combined.
Lightly form about 1/4 cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 20 meatballs.
Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through. |
Personal
Notes: |
Personal
Notes: Incredibly tasty meatball. Best if you heat them a bit in your sauce. Or, if serving separately, heat a couple of cans of tomato sauce and warm them in that. I adjusted the recipe to use the classic mix of beef, veal and pork. You can substitute beef for the veal.
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This recipe for Italian meatballs is from