MINI MEATBALLS
By Jaxson
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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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