Friday, June 3, 2011

Italian Meatballs


1lb ground veal
1lb ground lamb
1lb ground beef 85/15
1/3c tomato paste
2 large eggs
1 heaping cup fresh bread crumbs
1T granulated garlic
1T granulated onion
1T black pepper
1 heaping T kosher salt
1 heaping T dried herbs de province
2T dried basil
Generous shake of cayenne pepper
1t ground fenugreek seed

Bring meat and eggs to room temp for half an hour before preparing, and preheat oven to 400°F.

Mix together all ingredients in a large bowl until combined. Using a small ice cream scoop, shape into 1” balls and evenly space on a cookie sheet. You will most likely need to use two cookie sheets to fit all of the meatballs.

Bake at 400°F for 15 minutes, then turn off the oven and let the meatballs rest for another 15 minutes inside the hot oven.

Can be cooked in a sauce at this point or frozen – let cool completely and then put into the freezer on a cookie sheet for one hour to firm up. Transfer to a gallon baggie and keep frozen until use.

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