Four Seasons Meatballs

Meatballs a la Frankie Valli
Four Seasons Meatballs
Four Seasons Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • A "whole-lotta" fresh breadcrumbs (about 1.5 cups)

  • 1

    About 1 cup milk (warm)

  • 1

    lb ground beef

  • .5 lb ground pork or veal

  • .5 cup freshly grated parmesan cheese

  • 2

    T chopped fresh flat-leaf parsley

  • 2

    teaspoons kosher salt

  • .5 teaspoon freshly ground black pepper

  • 2

    teaspoons dried oregano

  • 2

    cloves minced garlic

  • 1

    extra large egg, beaten

  • Tomato sauce

Directions

Remove all jewelry, especially rings, and wash hands. Soak breadcrumbs in warm milk for a few minutes. Add the remaining ingredients and combine with jewelry-free, clean hands. Roll mixture into sizeable balls (about 2 inches in diameter). Brown meatballs well in frying pan with olive oil. Finish cooking in a simmering pan of Italian gravey (i.e. tomato sauce). Serve meatballs (garnish with parsley, freshly grated parmesan) over pasta with a piece of crusty bread on the side.

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