Nonna Ortenzia’s Meatballs
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Nonna Ortenzia’s Meatballs
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Serving: 24
Emily Richards, P.H.Ec., shared with Canada Beef her Nonna’s (Nana’s) veal meatball recipe from her cookbook Per La Famiglia. These moist and tasty meatballs will be a hit with friends and family.
Ingredients
(250 g) ground Canadian veal
(250 g) ground pork
fresh bread crumbs
egg
finely shopped fresh Italian parsley
grated Parmesan cheese
clove garlic, minced
salt
Pinch of hot pepper flakes
pasta tomato sauce (homemade or jarred)
Directions
Preheat oven to 350 F (180 C). Line a baking sheet with foil.
In a large bowl, mix together veal, pork, breadcrumbs, egg, parsley, Parmesan, garlic, salt and red pepper flakes until well combined. Using wet hands roll meat mixture into 1-inch (2.5 cm) balls. Place on a prepared sheet.
Bake in oven for about 12 minutes or until no longer pink inside, but not browned.
Meanwhile, heat pasta sauce over medium heat. Add meatballs to sauce and boil gently for about 10 minutes. Serve with pasta or in a bun.
- Category: Ground Beef, Meatballs
- Method: Cold Weather, Comfort Foods, In Season - Fall/Winter, Kid Friendly
