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.
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.
Ingredients
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.
