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MINI MEATBALLS

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MINI MEATBALLS 0 Picture

Ingredients

  • 1/2 POUND EACH GROUND VEAL AND PORK
  • 1 EGG
  • 1/4 CUP FRESHLY GRATED PARMESAN CHEESE
  • 1/4 CUP CHOPPED FRESH PARSLEY LEAVES
  • 1/4 CUP MINCED ONION
  • 1/4 TSP SALT
  • 1/4 TSP BLACK PEPPER
  • 2 TBSP EXTRA VIRGIN OLIVE OIL
  • FLOUR FOR DREDGING

Details

Preparation

Step 1

1 COMBINE VEAL AND PORK IN A BOWL WITH THE EGG, CHEESE, PARSLEY, ONION, SALT & PEPPER. MIX WELL BUT DO NOT KNEAD. SHAPE INTO 1 INCH BALLS, USING ABOUT 1 HEAPING TEASPOON TO FORM EACH.

2 PUT THE OIL IN THE LARGE NONSTICK SKILLET AND TURN THE HEAT TO MEDIUM-HIGH. ONE BY ONE, COAT THE MEATBALLS IN FLOUR AND ADD THEM TO THE OIL. COOK, TURNING AS NECESSARY, UNTIL NICELY BROWNED ALL OVER, 8-9 MINUTES SERVE HOT OR AT ROOM TEMPERATURE.

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