Special to The Lake Report
Whether they are Swedish, sweet and sour, teriyaki, Italian, pork, beef, turkey or chicken – meatballs are always a crowd pleaser. The versatility of the meatball is a good, hearty way to fill and warm a hungry belly in the cold months of winter and the comfort of them is always reminiscent of home. These soft melt-in-your mouth meatballs were shown to me when I worked alongside a few lovely Nonnas. The care and perfection they demanded for their food was something I will never forget. I made a couple of adjustments, but I am sure Nonna would be proud. Mangiare, buon appetito.
2 lb ground veal
3 lb ground pork
2 cups bread crumbs
1/2 tbsp black pepper
1 tbsp salt
1/2 tbsp garlic puree
1/3 tbsp pecorino, grated
1 tbsp chopped parsley
1-1/2 cups water
In a stand mixer, mix the meat and slowly add the eggs one at a time. Once all the eggs are in, mix everything else into the meat.
Scoop the meat into the size of meat balls you require and set aside. With lightly oiled hands, roll the meat into perfect balls and place onto sheet pan.
Bake in the oven until cooked, about 20 minutes at 350F.
Place into homemade tomato sauce and simmer for 10 to 15 minutes.