Vito's Classic Meatballs
Source of Recipe
Mary and Vito Ciepiel, Vito's Cafe
List of Ingredients
1 lb each: ground veal, beef, pork
1 cup milk
2 slices firm, fine quality white bread, crust removed
2 tbs. finely chopped yellow onion
2 tbs. chopped parsley
3 large eggs
A tiny pinch of nutmeg
6 tbs. freshly grated Reggiano Parmigiano
Olive oil
Salt
Freshly ground pepper
Fine, dry unflavored bread crumbs Recipe
1. Soak the bread in milk. Set aside for a few minutes. Gently squeeze the milk out of the bread.
2. In a mixing bowl put the chopped meats, onion, parsley, egg, nutmeg, grated Reggiano Parmesan cheese, and the bread/milk mush, salt, and pepper. Mix everything thoroughly by hand.
3. Gently, without squeezing, shape the mixture into small round balls, about 1 inch in diameter. Roll the meatballs lightly in the bread crumbs.
4. Choose a skillet, large enough to hold half the meatballs in a single layer. Pour in oil until it is 1/4 inch deep. When the oil is quite hot, slip in the meatballs. Brown the meatballs on all sides, turning them carefully so that they don't break up or stick to the pan.
5. When well browned, carefully lift the meatballs out of the skillet, drain, pat dry with paper towel, return to skillet and cover with your own pre-made Marinara sauce. Simmer slowly for about 1 hour.
6. Serve over spaghetti and enjoy with crusty Italian bread and a hearty Chianti.
NOTE: The meatballs can be prepared entirely ahead of time and refrigerated for several days. Then before serving, reheat them over low heat.
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