Ingredients: |
Ingredients: Tim's way, for about 450 meatballs:
3 pounds ground pork
3 pounds ground veal
6 pounds ground beef
2 tablespoons freshly ground nutmeg
¾ jar (.37 ounce jar) dried tarragon
salt and pepper to taste
2 loaves dense white bread
3 cups heavy cream
1 stick butter
3 pounds sweet onions
1 bud (several cloves) garlic
1 cup grated Parmesan cheese
10 eggs
flour for dredging
oil for frying
The original recipe for about 25 meatballs:
¼ pound ground pork
¼ pound ground veal
½ pound ground beef
¼ teaspoon freshly ground nutmeg
1 tablespoon dried tarragon
salt and pepper taste
2 slices dense white bread
3 tablespoons heavy cream
2 tablespoons butter
½ cup minced sweet onion
1 clove garlic, minced
1 tablespoon grated Parmesan cheese
1 egg
flour for dredging
oil for frying
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Directions: |
Directions:In a bowl, (gigantic if you make the large version), mix the meats together. Add the spices and mix in thoroughly.
Trim the crusts off the bread and cut into tiny ¼ inch cubes. Put the bread cubes in a bowl and add the cream slowly, mixing thoroughly.
Sauté onion and garlic in butter slowly until translucent and cooked soft, but not browned. Let cool.
Combine meats, cooked onion, garlic, soaked bread, and Parmesan cheese. Mix well.
Beat eggs. Add to mix. Mix with hands until thoroughly blended.
Shape into one-inch meatballs. Dredge in flour. Shake off excess flour. Fry, turning frequently.
To freeze cooked meatballs for future use:
Place fried meatballs on cookie sheet in a single layer, not touching each other. Flash freeze. Once completely frozen, they can be stored in Ziplock bags in the freezer. |
Personal
Notes: |
Personal
Notes: This is a very mild, rather Northern Italian meatball with a fairly heavy tarragon taste, another one I adapted from Craig Claiborne's New York Times International Cookbook. Mainly, I just expanded it to make a big batch.
I like these best with Italian sausages and tomato sauce over pasta (linguini is my choice). Kathy likes to serve them on a toothpick with tomatoes sauce or barbecue sauce for an hors d'oeuvre. I think they would be outstanding over pasta with a cream sauce with onions and mushrooms and Parmesan cheese.
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