Meatball Trio

In Appetizers, In The Kitchen, Magazine, Recipes by RI Magazine

Blending beef, pork, and veal for one killer combo.

Serves 6

2 eggs
1 tbsp minced fresh parsley
1 tsp minced garlic
1 tsp minced fresh oregano
8 oz ground beef
8 oz ground pork
8 oz ground veal
1 tbsp panko breadcrumbs
1 ½ cups half-and-half
1 tsp chicken stock
¼ cup grated Parmesan cheese
1 tsp chopped fresh parsley
¼ cup grapeseed oil

1) Whisk the eggs, parsley, garlic, and oregano in a small mixing bowl.

2) In a separate mixing bowl, blend the beef, pork, and veal lightly by hand—do not overwork. Add the herbed eggs to the meat. Add panko breadcrumbs and mix by hand to bind. Refrigerate for 20-30 minutes.

3) Combine chicken base and half-and-half in a saucepan over medium heat and simmer for 10-15 minutes until slightly thickened. Add cheese and parsley. Reduce heat and cook for 10 more minutes, stirring occasionally. Remove from heat and hold warm.

4) Portion meatball mixture into one-inch balls. In a sauté pan, heat the grapeseed oil, then brown the meatballs until golden brown, about 7 to 10 minutes each. Serve with cream sauce for dipping or coat meatballs and then serve.

FAT: 26 g
CARBS: 8 g

Originally published in Robert Irvine Magazine.