03-04-2005, 05:13 AM
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic, finely chopped and sautéed
1/3 cup dry bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
1 cup pure olive oil
Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large sauté pan over medium-high heat. Roll the mixture into 1 1/2 inch balls and fry until golden brown, but not cooked through completely. (Remove with a slotted spoon to a plate lined with paper towels.)
(In general, most people use just ground beef in their spaghetti sauce. Instead Bobby suggests the combination of three meats: ground pork, ground veal, ground beef - the same meat combination used for meat loaf. Veal and pork can make this dish a little more expensive, but whether it is a meat sauce or a sauce with meatballs, the added depth of flavor truly surpasses that of a singular ground beef sauce.)
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic, finely chopped and sautéed
1/3 cup dry bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
1 cup pure olive oil
Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large sauté pan over medium-high heat. Roll the mixture into 1 1/2 inch balls and fry until golden brown, but not cooked through completely. (Remove with a slotted spoon to a plate lined with paper towels.)
(In general, most people use just ground beef in their spaghetti sauce. Instead Bobby suggests the combination of three meats: ground pork, ground veal, ground beef - the same meat combination used for meat loaf. Veal and pork can make this dish a little more expensive, but whether it is a meat sauce or a sauce with meatballs, the added depth of flavor truly surpasses that of a singular ground beef sauce.)