Angela 's Meatballs

Meatballs

• 1/2 pound ground grass fed veal
• 1/2 pound ground grass fed beef
• 1/2 pound ground pork
• 1 large egg beaten
• 1/2 cup heavy cream
• 2 tablespoons melted butter
• 1 large chopped onion
• 2 minced garlic cloves
• 1/2 cup fresh sour dough bread crumbs
• 1/2 cup grated parmigiano reggiano cheese
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 teaspoon dried basil or 2 of fresh
• 1/2 teaspoon greek oregano
• 3 tablespoons gravy flour
• 1 cup chicken/beef stock

Red Sauce

• 1 quart Home Canned tomatoes
• 1 large onion chopped fine
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves minced garlic
• 1 cup dry white wine
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Add to a large mixing bowl ~ Egg, cream, butter, onion, garlic, bread crumbs, cheese, and spices mix all well.
2. Add the veal, beef and pork to your mixture. Do not over mix ~ just mix until combined.
3. I use a cookie scoop to form meatballs into a 1 inch ball. Once they are all made I dust them with the flour lightly.
4. I use a nice glass baking dish. I butter it well and then add the meatballs. I add just enough chicken stock to cover the bottom of the pan.
5. Bake at 400 until meatballs are nicely browned. I have a professional oven so it cooks really hot mine takes about 15 min + or - on the time.
6. Once meatballs have browned I add my sauce and bake for about 45 minutes.
7. I use these meatballs for red sauce, a white sauce or a Greek Avgolemono Sauce.
8. Red Sauce ~ add onions to a sauce pan with olive oil and butter cook until tender. Add garlic and cook just a short time, add wine and reduce for a minute add remaining items and cook on low for 30 minutes.