Total Time: 65 min
Prep Time: 15 min
Cook Time: 50 min
With these meatballs I always use the 3 meats. I then separate enough for dinner and then freeze the rest for a dinner later.
- 1 lb. veal
- 1 lb. pork
- 1 lb. lamb
- 3 clove garlic- chopped
- 2 cups bread crumbs (see recipe)
- 3/4 cup Tamarack cellars firehouse red Columbia valley wine
- 6 Wilcox eggs
- Fresh chopped parsley
Mix all ingredients in a bowl. Form into round balls about 1″ around.
In a skillet with olive oil, brown meatballs. Add to pasta sauce and simmer 15-20 minutes.
More about Meatballs
A meatball is made from an amount of ground/minced meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, possibly eggs and herbs. Meatballs are usually prepared and rolled by hand, and are cooked by frying, baking, steaming, or braising in sauce.
In Italy, meatballs are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are: beef and/or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs and parsley, mixed and rolled by hand to a golf ball size. In the Abruzzo region of Italy, especially in the Province of Teramo, the meatballs are typically the size of marbles, and are called polpettine.