Saturday, November 19, 2011

Weekend Cook: Beef and Veal Meatballs

Beef and Veal Meatballs
 Yup, another meatball recipe!

Chicken egg on the left, turkey egg on the right.
 Whiz together 1/4 cup Pine Nuts, 2 Heads (yes, heads) of Garlic, 1/4 Cup Parmesan, 1 Large Onion.  Add to one pound Ground Beef, one pound Ground Veal, two Eggs, 1 TB Herbs de Provence, 3 TB Breadcrumbs, 2 tsp. Black Pepper, 1 1/2 tsp Kosher Salt.  Mix by hand and microwave a test piece to adjust seasoning.

Preheat oven to 425f. Using an ice-cream scoop, form into 24 meatballs on an oiled cookie sheet.

Baked Meatballs
 Bake for only 12-15 minutes, just to set the shape.

Meatballs in Bove's Vodka Sauce
Finish in a simmering sauce with the cover on for 8 - 10 minutes.  Turn off burner and leave covered for 20 minutes to finish cooking.   This is a firmer meatball that can be stuffed with cheese if desired.  The instructions for that variation are found here.