Nonna Ortenzia's Meatballs

Nonna Ortenzia’s Meatballs

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.

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Nonna Ortenzia's Meatballs

Servings24 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 8 (250 g) ground Canadian veal
 8 (250 g) ground pork
 1 cup fresh bread crumbs
 1 egg
 2 tbsp finely shopped fresh Italian parsley
 2 tbsp grated Parmesan cheese
 1 clove garlic, minced
 0.50 tsp salt
 Pinch of hot pepper flakes
 34 pasta sauce (homemade or jarred)

1

Preheat oven to 350 F (180 C). Line a baking sheet with foil.

2

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.

3

Bake in oven for about 12 minutes or until no longer pink inside, but not browned.

4

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.

Ingredients

 8 (250 g) ground Canadian veal
 8 (250 g) ground pork
 1 cup fresh bread crumbs
 1 egg
 2 tbsp finely shopped fresh Italian parsley
 2 tbsp grated Parmesan cheese
 1 clove garlic, minced
 0.50 tsp salt
 Pinch of hot pepper flakes
 34 pasta sauce (homemade or jarred)

Directions

1

Preheat oven to 350 F (180 C). Line a baking sheet with foil.

2

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.

3

Bake in oven for about 12 minutes or until no longer pink inside, but not browned.

4

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.

Nonna Ortenzia’s Meatballs
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