Meatballs
Our meatballs are always homemade, soft and delicious.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
- 1 lb Ground Beef
- 1 lb Ground Pork (if you don't eat pork or veal this is also great with just beef)
- 1 lb Ground Veal
- 1 Onion
- 3 cloves Garlic
- ½ cup Fresh Basil
- 4 Eggs
- 1 cup Heavy Cream
- 1 cup Tomato Sauce (cold)
- ½ cup Grated Pecorino Romano Cheese
- ½ tsp Salt
- ½ tsp Black Pepper
- 3 tbsp Dried Parsley Flakes
- 1-2 cups Breadcrumbs (add a little at a time to reach desired texture)
In large mixing bowl place Ground Beef, Ground Pork and Ground Veal (if you don't eat pork or veal this is also great with just replacing the pork and/or veal with beef).
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, Parsley Flakes and Breadcrumbs (a little at a time to reach desired texture).
Blend gently and form desired size meatballs. We always make small ones for hors d'oeuvres and medium size for pasta bars, sandwiches or entrees. I don't like huge meatballs, 2-3 oz ice cream scoop is just the right size and a 1oz scoop for cocktail size meatballs is perfect.
Place meatballs on oiled baking sheet at 375℉ for 30 minutes if meatball includes pork and for 20 minutes if just beef.