Petit Beef & Veal Meatballs
These meatballs are extra-special and delicious. We don't eat or serve veal very often but the veal makes all the difference in this recipe. If you don't eat veal this is also great with just beef, but there is a difference in texture.
Ingredients
- 1½ lb Ground Beef
- 1½ lb Ground Veal
- 1 Onion
- 3 cloves Garlic
- ½ cup Fresh Basil
- 4 Eggs
- 1 cup Heavy Cream
- 1 cup Tomato-basil Sauce (cold)
- ½ cup Grated Pecorino Romano Cheese
- ½ tsp Salt
- ½ tsp Black Pepper
- 3 tbsp Dried Parsley Flakes
- 1-2 cups Breadcrumbs
- Red Wine Demi-glace or Sherry Demi-glace (prepared separately)
Instructions
- In large mixing bowl place Ground Beef and Veal.
- In processor puree Onion, Garlic and Fresh Basil. Add pureed onion mixture to ground meat and gently toss.
- Add Eggs, Heavy Cream, Tomato-basil Sauce, Grated Pecorino Romano Cheese, Salt, Black Pepper, Dried Parsley Flakes and Breadcrumbs (a little at a time to reach desired texture).
- Blend gently and form desired size meatballs. A 1-ounce ice cream scoop is perfect for cocktail size meatballs.
- Place meatballs on oiled baking sheet at 375℉ for 20 minutes. Drizzle either warm Red Wine Demi-glace or Sherry Demi-glace over meatballs.
