Italian Meatballs
Total time
Author: Bernadette Kathryn
Recipe type: Entree
Cuisine: Italian
Serves: 20
- 2lbs each – ground beef, veal, pork
- ¼ lb of pancetta
- 2T Organic clarified butter & EVOO
- 1 large Vidalia onion
- 6 small carrots
- 6 cloves garlic
- 4 large whole eggs
- ½ cup spinach & basil pesto (recipe here)
- ¼ cup fresh chopped oregano
- ¼ cup fresh chopped basil
- ½ cup fresh chopped parsley
- Salt & pepper – to taste
- NO BREAD CRUMBS
- Have the butcher blend the meat when grinding or mix yourself set aside
- Keep at room temperature for at least an hour before cooking
- Coarsely chop the pancetta, onion, carrots, garlic, parsley, oregano, basil
- Using the processor – pulse chop the ingredients to a fine chop (not puree)
- Using clarified butter & EVOO ‐‐ sauté the pancetta, vegetable & herbs
- Add salt & pepper to taste – sweating the vegetables
- Allow the vegetables to cool and drain to remove excess juices
- Gently mix the 4 eggs and add to the meat
- Add the vegetable mixture when it’s cooled
- Add the spinach & basil pesto
- Mix everything thoroughly with your hands
- Measure the meatballs with a ice cream scoop to shape uniform balls
- Place on a sheet tray while completing the whole batch
- You can either bake the meatballs or par cook GENTLY in a pan before adding
- to the sauce to finish
Serving size: 4 oz Calories: 308.5 Fat: 20.7 Saturated fat: 7.9 Trans fat: 0.2 Carbohydrates: 2.3 Sugar: 0.8 Sodium: 117.5 Fiber: 0.76 Protein: 26.7 Cholesterol: 143.6
Recipe by Living Fit Lifestyle at https://livingfitlifestyle.com/italian-meatballs/
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