Italian Meatballs

By Joschef

Ingredients

• Ingredients:
• Polpette al sugo
• 300 g (10.5 oz.) ground pork
• 300 g (10.5 oz.) ground veal
• 300 g (10.5oz.) ground beef
• 1 garlic clove, grated
• 3 eggs
• 150 g (5 oz.) bread crumbs, plus extra for dredging
• 150 g (5 oz.) parmigiano cheese, grated
• 1 tbsp (15 ml) salt
• pepper, to taste

Details

Servings 1
Adapted from panoramitalia.com

Preparation

Step 1

Preheat oven to 500°F.

In a bowl, mix meats with garlic. Add salt, pepper, eggs, and mix thoroughly.
Add bread crumbs and parmigiano cheese.
Shape meat into balls roughly the size of a golf ball. Roll balls in leftover bread crumbs.
Bake for 15 minutes and set aside. Make tomato sauce (refer to p.76). Finish by adding meatballs to sauce and cook for 10-15 minutes.

Tips:

Although this recipe suggests using the traditional trio of ground beef, pork, and veal, any ground meat can be used. The texture of the final product depends largely on the fat content of the meat in this dish.