Meatballs Recipe – Eats Now

Name: Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp extra virgin olive oil; 1/2 cup finely diced guanciale or pancetta; 10 cloves garlic, minced; 1 large Spanish onion, finely diced; 1 small fennel bulb, finely diced; 2 Calabrian chilies, chopped with 2 Tbsp of the oil they are packed in; 1/2 cup chopped sundried tomatoes; Salt and pepper, to taste; 1/2 lb. ground pork; 1/2 lb. ground veal; 1/2 lb ground beef; 1 3/4 cups fresh breadcrumbs; 2 whole eggs; 1 cup grated Parmesan cheese; 1/2 cup ricotta cheese; 1 bunch parsley, chopped

Servings: persons

2 Tbsp extra virgin olive oil
1/2 cup finely diced guanciale or pancetta
10 cloves garlic, minced
1 large Spanish onion, finely diced
1 small fennel bulb, finely diced
2 Calabrian chilies, chopped with 2 Tbsp of the oil they are packed in
1/2 cup chopped sundried tomatoes
Salt and pepper, to taste
1/2 lb. ground pork
1/2 lb. ground veal
1/2 lb ground beef
1 3/4 cups fresh breadcrumbs
2 whole eggs
1 cup grated Parmesan cheese
1/2 cup ricotta cheese
1 bunch parsley, chopped

1
1. In a medium saute pan heat the olive oil over medium. Add the guanciale or pancetta and saute until it begins to brown, about 5 minutes.
2
2. Add the garlic, onion, fennel, chilies, and sundried tomatoes. Cook until the onions are translucent, stirring frequently, about 10 minutes. Season with salt and pepper, and then transfer the mixture to a bowl. Place the bowl in the fridge until the mixture cools, about 20 minutes.
3
3. In a large mixing bowl, combine the chilled mixture with the remaining ingredients and mix well. In a small, lightly oiled saute pan, cook a small portion of the meat mixture to taste it. Adjust the seasonings, if necessary. Roll the mixture into 3-ounce meatballs and place each on a parchment-lined pan. Place the sheet in the fridge and chill for at least 2 hours.
4
4. Preheat oven to 300u00b0F. Place the sheet of meatballs in the oven and cook to an internal temperature of 165u00b0F, about 45 minutes. Allow the meatballs to cool slightly before serving. (If you're making the sauce recipe below, save any juices.) Makes about 20 large meatballs.

1224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tbsp extra virgin olive oil, 1/2 cup finely diced guanciale or pancetta, 10 cloves garlic, minced, 1 large Spanish onion, finely diced, and more.

Yes, Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatballs

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