Italian Meatballs
Yields servings
Mains
Italian meatballs are best when made with a combination of beef, pork and veal in equal proportions. If you can find some ground Hawaiian Red Veal (available at R. Field at Foodland Beretania and Kailua), it will make delicious meatballs mixed with other meats or on its own.
- 1/2 cup fresh breadcrumbs
- 1/3 cup milk
- 1 pound ground beef or Hawaiian Red Veal
- 2 tablespoons minced italian parsley
- 1 medium clove garlic, minced
- 1 egg
- 1 teaspoon salt
- Freshly ground black pepper
- 1/3 cup grated parmesan cheese
- Place the breadcrumbs and milk in a large bowl and soak for about 5 minutes. Add the remaining ingredients and mix together well, kneading the mixture until it is smooth. Form meatballs, about 1 to 1½ inches in diameter.
- Coat the meatballs with flour. Heat a large skillet over medium heat. Add a little olive oil and when it is hot, add the meatballs. Brown the meatballs, turning them in the pan. Cook the meatballs until they are well done. Remove from the pan.
Notes
Serving suggestion: Serve as an appetizer, accompanied by a marinara dipping sauce. Or add them to a marinara sauce and serve over pasta. You can find the recipe for Marinara Sauce for Italian Meatballs on shareyourtable.com.
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