Meatballs

These meatballs are very delicate and moist. Very easy to make and quick, and the best part is you know exactly what went into them. I get my butcher to grind half beef, half pork, for these. I found these in my Ina Garten cookbook, they are a hit. The sauce is also out of this world. I will post that next !

 Meatballs : found here ( I did not use the dry bread crumbs, or the nutmeg)

 Ingredients

 500 grams ground beef veal

• 500 grams ground pork
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons  salt
• 1/2 teaspoon freshly ground black pepper
• 1 extra-large egg, beaten
• 3/4 of a cup warm water
• Vegetable oil
• Olive oil

In the food processor, pulse the slices of bread, and parsley and garlic gloves. Then pulse the Parmesan cheese.

  Place the ground meats,  bread crumbs, parsley, Parmesan, salt, pepper, egg, and 3/4 cup warm water in a bowl. 
Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. 

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch.

 Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan. You will use the pan, to make the sauce in.

 xo, Diana