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Category: Main Course
Veal and Pork Meatballs - TastyPlanner.com
Orignal recipe served with mushroom gravy and egg noodles.
Meatballs double up with Stuffed Peppers with Broken Meatballs.
Recipe Source: Rachael Ray's Week in a Day
2 slices white bread, crusts trimmed
1 cup whole milk or half-and-half
1 1/4 pounds ground pork
1 1/4 pounds ground veal
1 cup grated Parmigiano-Reggiano
4 cloves garlic, grated or made into a paste
2 eggs, lightly beaten
A handful of fresh flat-leaf parsley leaves, finely chopped
EVOO, for drizzling
Kosher salt and freshly ground pepper
freshly grated nutmeg
Preheat the oven to 400 degrees F.
For the meatballs: Soak the bread in the milk in a small bowl.
Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.
Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes.
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