Meatballs
This recipe serves 15-20 depending on appetites (in total I made about 70 meatballs, approx 1/5")
Here they are the night before... All ready to go into the fridge.
1 pound ground pork
1 pound ground veal (I just used some extra pork since I couldn't find veal)
2 pounds ground beef
2 cups bread crumbs
4 tablespoons chopped parsley
1 cup grated parmesan cheese
1 + 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1 yellow onion, chopped
2 eggs, beaten
If serving a smaller crowd this recipe is easy to half!
1. Pour 1 + 1/2 cups warm water and bread crumbs into a bowl. Let the bead crumbs absorb the water for a couple of minutes. Add ground meats, parsley, salt, pepper, onions, and egg into the bowl. Combine with a fork, and if need be (which it will be) finish mixing with your hands. Make sure to comine all ingredients thoroughly.
2. Use your hands to form 1-2 inch meatballs. I found it easiest to roll the balls between two hands, but not smash them together.
If using the next day, line them up on a GIANT baking sheet and cover. Don't let these sit around for more than one day.
3. When ready to bake you can either pan fry them or bake or both! I opted to try a quick pan fry so they would be nice and brown on the outside but not over cooked.
To fry: pour a 1:1 ratio of olive oil and vegetable oil into a frying pan. It should be no deeper than 1/4" deep. Cook meatballs in batches and have a sheet pan ready with the oven set to 400 degrees. Finish them off in the oven for about 20-30 minutes depending on how many you made. Mine took closer to 30)
To bake: Preheat oven to 425 degrees and place meatballs spaced apart on a baking sheet.
4. While your meatballs finish cooking, make pasta and your favorite sauce. Enjoy!