Jacqui’s Neapolitan Meatballs
Being a food snob, I never eat anyone else’s meatballs. I’ve tried to choke some down but I’m usually disappointed.
My mom made great meatballs but when I tried to duplicate them, they were too dry and didn’t taste like Mommy’s. So I went back to my great-grandmother’s “word-of-mouth” recipe that my mom told me about. I worked on them for a while and finally came up with an incredible recipe that makes my husband say, “You make the best meatballs I’ve ever tasted!”
3 c Italian bread – processed into breadcrumbs in a processor
1 c whole milk
1 lb ground veal
1 lb ground pork
3 eggs beaten
1/4 c minced fresh parsley
1 c grated pecorino romano
4 lg cloves garlic minced
salt & pepper
dried Italian style breadcrumbs
Heat oven to 325 – 350.
In a small bowl, soak fresh breadcrumbs in milk.
Add a dash of dried breadcrumbs for flavor. Mix thoroughly. Roll meatballs into uniformed size – I like mine larger but you pick a size.
Place onto a baking sheet prepared with Pam.
From Jacq’s Kitchen
© 2010 J. H-M and CultureChoc2010.
- Recipes for Health: Pasta With Tomatoes, Capers, Olives and Breadcrumbs (nytimes.com)
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