Parmigiano reggiano & veal meatballs
Prep Time
Cooking Mode
125 mL (½ cup) cup milk
125 mL (½ cup) cup Italian breadcrumbs
450 g (1 lb.) lb ground veal
450 g (1 lb.) lb mild Italian sausages, casings removed
500 mL (2 cups) cup finely grated Parmigiano Reggiano
2 eggs
3 garlic cloves, finely chopped
30 mL (2 tbsp.) tbsp chopped fresh basil
650 mL (2 ⅔ tasse) cup store-bought marinara sauce
125 mL (½ cup) cup grated mozzarella cheese
125 mL (½ cup) cup milk
125 mL (½ cup) cup Italian breadcrumbs
450 g (1 lb.) lb ground veal
450 g (1 lb.) lb mild Italian sausages, casings removed
500 mL (2 cups) cup finely grated Parmigiano Reggiano
2 eggs
3 garlic cloves, finely chopped
30 mL (2 tbsp.) tbsp chopped fresh basil
650 mL (2 ⅔ tasse) cup store-bought marinara sauce
125 mL (½ cup) cup grated mozzarella cheese
Directions
1Preheat oven to 190°C (375°F).
2Combine milk and breadcrumbs in a bowl and let soak for about 5 minutes.
3In another bowl, combine ground veal, sausage meat, 375 mL (1 1/2 cups) Parmigiano Reggiano, eggs, garlic, and basil. Add milk and breadcrumb mixture, and mix to combine with hands.
4With wet hands, shape mixture into 24 meatballs about the size of a ping-pong ball.
5Place meatballs on a baking sheet and bake for 20 minutes.
6Remove meatballs from oven and transfer to a 33 cm x 23 cm (13 in. x 9 in.) ovenproof dish. Cover with tomato sauce, and sprinkle with mozzarella and remaining Parmigiano Reggiano. Bake for another 20 minutes.
7Serve meatballs with lemon orzo and arugula salad.
8Keeping your hands wet while shaping the meatballs will prevent the meat from sticking to your hands.
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Personal Note
Personal Note