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Ingredients
- Meatballs
-
1/2
pound ground grass fed veal
-
1/2
pound ground grass fed beef
-
1/2
pound ground pork
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1
large egg beaten
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1/2 cup
heavy cream
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2 tablespoons
melted butter
-
1 large
chopped onion
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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
Directions
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Add to a large mixing bowl ~ Egg, cream, butter, onion, garlic, bread crumbs, cheese, and spices mix all well.
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Add the veal, beef and pork to your mixture. Do not over mix ~ just mix until combined.
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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.
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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.
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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.
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Once meatballs have browned I add my sauce and bake for about 45 minutes.
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I use these meatballs for red sauce, a white sauce or a Greek Avgolemono Sauce.
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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.
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