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breadcrumbs milk ground chuck ground pork ground veal fresh parsley clove garlic Parmesan egg yolk salt black pepper
Viewed: 55 - Published at: 2 years agoIngredients
- 1/2 cup fresh fine textured breadcrumbs
- 3 tablespoons milk
- 1/3 pound ground chuck
- 1/3 pound ground pork
- 1/3 pound ground veal
- 1/4 cup minced fresh parsley
- 1 large clove garlic, minced
- 1/3 cup grated Parmesan or Pecorino cheese
- 1 large egg yolk, lightly beaten with a fork
- Fine sea salt to taste
- Grinding coarse black pepper to taste
Method
- Place the breadcrumbs in a small bowl and stir in the milk; allow them to sit for 5 minutes, then stir to combine well and set aside.
- In a medium size bowl, add the chuck, pork, veal, parsley, garlic, cheese, egg yolk, salt and pepper and the moistened breadcrumbs.
- Mix everything with wet hands just until combined.
- Fry a small spoonful in a frying pan and taste for seasoning.
- Use wet hand to form golf ball size meatballs and place them on a lightly oiled, rimmed baking sheet.
- Bake in a preheated 325F oven until the meatballs are browned and an instant read thermometer inserted into one of them registers 165F.
- Serve as is or add to your favorite tomato sauce.
