Really Good Meatballs
by Caren McSherry
Meatballs in my mind are rather ho hum and not that exciting, something to fill up on when visiting giant furniture stores. My mixture is veal, pork and beef which truly takes it over the top. Pine nuts and grated parmesan elevate it that much more. Who needs spaghetti!
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Ingredients:
- 4 slices regular white bread, soaked in 1 cup water
- 4 garlic cloves, minced
- 2 large shallots diced fine
- 2 large eggs, beaten lightly
- 2 heaping tablespoons Dijon mustard
- 12 ounces minced pork
- 12 ounces minced veal
- 12 ounces lean minced beef
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chili sauce your favourite chili paste
- ½ cup grated Parmesan cheese
- ½ cup each of chopped basil
- ½ cup chopped parsley
- ½ cup pine nuts
- 1 – 12 ounce jar good vodka pasta sauce
- 2/3 cup grated Parmesan cheese to finish
Method:
1. Soak the bread and water in a shallow bowl for about 20 minutes. Squeeze it dry and chop it into small pieces.
2. While the bread is soaking, place the garlic, shallot and beaten eggs into a large bowl. Add the meats, Worcestershire, chili paste, Parmesan, basil, parsley, pine nuts and soaked chopped bread. Mix well, ensuring all ingredients are well combined. Using a portion scoop evenly scoop and roll the mixture into balls. Size is personal.
3. Pan fry the meatballs until well browned on all sides. Heat the sauce until simmering; add a splash of vodka for that optional extra kick. Ladle the sauce into your serving dish, place the browned meatballs on top and garnish with extra fresh grated parmesan and broil until the cheese bubbles. It pairs perfectly with rustic country bread for dipping and sopping.
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Copyright (c) Caren McSherry
2. While the bread is soaking, place the garlic, shallot and beaten eggs into a large bowl. Add the meats, Worcestershire, chili paste, Parmesan, basil, parsley, pine nuts and soaked chopped bread. Mix well, ensuring all ingredients are well combined. Using a portion scoop evenly scoop and roll the mixture into balls. Size is personal.
3. Pan fry the meatballs until well browned on all sides. Heat the sauce until simmering; add a splash of vodka for that optional extra kick. Ladle the sauce into your serving dish, place the browned meatballs on top and garnish with extra fresh grated parmesan and broil until the cheese bubbles. It pairs perfectly with rustic country bread for dipping and sopping.
...
Copyright (c) Caren McSherry
