Meatballs - Recipe courtesy Bobby Flay & Alton Brown

By á-46

Ingredients

• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 pound ground beef
• 2 large eggs, lightly beaten
• 1/3 cup grated Parmesan
• 4 cloves garlic, finely chopped and sauteed
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped Italian parsley leaves
• 1 cup pure olive oil
• Salt and freshly ground pepper
• marinara sauce

Details

Servings 4

Preparation

Step 1

Combine all the ingredients in a medium bowl, except olive oil.

Season with salt and pepper.

Roll the mixture into 1 1/2-inch balls.

Preheat the oven to 400 degrees F.

Place the meatballs in individual, miniature muffin tin cups or on rack. Bake for 20 minutes or until golden and cooked through.

OR

Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely.

Remove with a slotted spoon to a plate lined with paper towels.

Add meatballs to sauce and let simmer for 10 to 15 minutes, until the sauce has thickened and meatballs are tender.