Italian Meatballs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 20
Ingredients
  • 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
Instructions
  1. Have the butcher blend the meat when grinding or mix yourself set aside
  2. Keep at room temperature for at least an hour before cooking
  3. Coarsely chop the pancetta, onion, carrots, garlic, parsley, oregano, basil
  4. Using the processor – pulse chop the ingredients to a fine chop (not puree)
  5. Using clarified butter & EVOO ‐‐ sauté the pancetta, vegetable & herbs
  6. Add salt & pepper to taste – sweating the vegetables
  7. Allow the vegetables to cool and drain to remove excess juices
  8. Gently mix the 4 eggs and add to the meat
  9. Add the vegetable mixture when it’s cooled
  10. Add the spinach & basil pesto
  11. Mix everything thoroughly with your hands
  12. Measure the meatballs with a ice cream scoop to shape uniform balls
  13. Place on a sheet tray while completing the whole batch
  14. You can either bake the meatballs or par cook GENTLY in a pan before adding
  15. to the sauce to finish
Nutrition Information
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/