MINI MEATBALLS

MINI MEATBALLS

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    POUND EACH GROUND VEAL AND PORK

  • 1

    EGG

  • ¼

    CUP FRESHLY GRATED PARMESAN CHEESE

  • ¼

    CUP CHOPPED FRESH PARSLEY LEAVES

  • ¼

    CUP MINCED ONION

  • ¼

    TSP SALT

  • ¼

    TSP BLACK PEPPER

  • 2

    TBSP EXTRA VIRGIN OLIVE OIL

  • FLOUR FOR DREDGING

Directions

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.


Nutrition

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