| This recipe is liked by 0 person(s). |
|
Extra tender meatballs
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| Olive oil | |
| Salt | |
| 1 lb. | ground chuck |
| 1/4 cup | dry breadcrumbs |
| 2 tsp. | Worcestershire sauce |
| 2 tbs | mayonnaise |
| 1 small | onion, finely chopped |
| 2 cloves | garlic, finely chopped |
| 1 lb. | ground veal |
| 1 tsp. | Dijon mustard |
| 1/4 cup | finely grated Parmesan |
| 1 large | egg, lightly beaten |
Heat oven to 350 degrees. In a medium sauté pan, warm 1 tbs of olive oil over medium heat.add the onion and a large pinch of salt and cook, stirring frequently, until the onion has begun to soften and lightly Carmelize, about 5 minutes. Add the garlic and continue to cook until both the onion and garlic are soft and golden brown ( be careful not to burn the garlic), about another 5 minutes. Set aside to cool.
In a large bowl, combine the rest of the ingredients except the egg. Stir it gently using two forks---combine thoroughly but do not over mix. Using your hands, gently work in the egg and the browned onions and garlic, until just combined.
Shape the mixture into 1 1/2 inch meatballs. Brown the meatballs in a little olive oil in a large frying pan over medium high heat; then nestle them snugly
Into a large baking dish, cover with foil and bake them in the middle of the oven for 15-20 minutes, or until internal temperature of the meatballs reaches about 145 degrees. Let them cool for a few minutes before serving
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe