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LOCATION: Recipes >> Beef Veal >> Meatballs 23

Print this Recipe    Meatballs 23

Italian Meatballs
Makes 60

1 2/3 cups very finely chopped shallot
5 Tbsp. very finely minced garlic
15 Tbsp. fresh parsley, finely chopped
5 cups Progresson Italian bread crumbs
5 eggs, lightly whisked
2 1/2 cups cold water
10 Tbsp. olive oil
4 Tbsp. salt
1 1/4 tsp freshly ground pepper
1 1/4 tsp ground nutmeg
7 lb ground beef chuck
3 lb ground pork
Flour

Preheat oven to 325 degrees F. Combine first ten ingredients in
blender. Puree. Place meat in large bowl. Mix the beef and pork
together by hand. Add the puree to meat mixture and combine.
Using a medium-sized ice cream scoop, scoop out meatballs. Form
each ball by rolling in palm of hand until tight and solid. (balls
should smaller than tennis ball, larger than golf ball) Toss
lightly in flour to coat. Brown in olive oil. When meatballs are
browned, remove from stovetop. Place in oven and bake for 30
minutes. Add to your favorite sauce.

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