Veal & Beef Meatballs
Ingredients
1 lb ground beef (80-20)
1 lb ground veal
1 egg
4 large garlic cloves, minced
2/3 cup fresh parsley
1/2 cup freshly grated parmigiano reggiano
2 tbsp kosher salt
3/4 tsp ground black pepper
Method
In a large bowl, add the ground beef, ground veal, egg, garlic, parsley, parmigiano, salt, and pepper. Use a spatula or your hands to mix and knead everything until it's well combined and evenly distributed throughout the meat.
Preheat your oven to 375°F and line two baking sheets with foil and/or parchment paper; set aside for later use.
Roll the mixture into 20g meatballs and place them on the baking sheets, leaving about an inch between each ball.
Cooking in the Oven: Place both baking sheets in the preheated oven and bake for 8–12 minutes, or until the internal temperature reaches 145°F. Remove from the oven and add the meatballs to your Italian wedding soup or use them in any of your favorite dishes.
Cooking in the Soup: After 30 minutes of simmering the soup, add in all the meatballs and raise the heat to medium. Stir occasionally until the meatballs are cooked through, which should take about 8–10 minutes. While the meatballs cook, skim off any unwanted fat from the top.
Notes
Store in an airtight container for up for 4 days or freeze right away.
These are some of my favorite meatballs ever. You can make them bigger for a side to some pasta or add them to any bowl or dish you wish. Enjoy!
