Try this recipe for a tender, flavorful meatball.
1 pound 80/20 ground meat
1-pound ground veal
1-pound ground pork
1-cup small dice sweet onion
6 cloves minced garlic
2 tablespoons butter
3 cups cubed good quality Italian bread
1-cup chicken stock
½ cup grated Parmesan Reggiano
2 jumbo eggs
½ cup chopped Italian flat leaf parsley
Salt and pepper to taste
Melt butter in a pan- sauté the garlic and onions until golden brown. Remove from the heat, and cool in the refrigerator.
Place the cubed Italian bread in a bowl- add the chicken broth to bloom, salt & pepper. Mix until incorporated.
Place the ground meats in a large bowl. Add the cooled onion and garlic mixture, and the breadcrumbs. Add all of the other ingredients and mix until fully incorporated. Do not over-work the meat. Cover, and let sit for 30 minutes.
Sauté, or bake the meatballs until golden brown, and reach an internal temperature of 165 degrees.
Serve and enjoy!
Chef Chuck Kerber