EB's Wonderful Meatballs with The Best Soft Polenta
Course: Appetizer, Dinner, Lunch, Main
Cuisine: Italian, Italian-American
Author: Eligio Bucciarelli for Così Italiano
For The Meatballs
1lbGround meatloaf mixpork, beef, veal
1lbBulk Italian sausage
1Medium yellow onionfinely chopped
1Medium red pepperfinely chopped
2 - 3tbsp.minced garlicto taste
2or 3 tbsp. Dried parsleyto taste
1or 2 tbsp. Italian seasoningto taste
Preheat oven to 350 degrees
In a medium skillet, sweat the finely chopped onion and red pepper until softened, making sure the mixture doesn’t burn. Add the minced garlic and cook about 2 more minutes. Set aside.
In a large mixing bowl, add breadcrumbs, Parmesan cheese, parsley, Italian seasoning and salt if desired and mix well. Then add milk, a little at a time, and using a fork mix until completely wet and the consistency is slightly softer than the ground meat.
Add the ground meatloaf mix, bulk sausage, the sweated peppers, onions and garlic, and eggs to the breadcrumb mixture; then using both hands, combine all ingredients making sure the result is totally homogenous and there are no lumps of the breadcrumb mixture.
Roll into 2½ oz balls and place on a cookie sheet lined with greased aluminum foil. Using a cooking spray works well.
Bake in the oven for about 15 - 20 minutes, until cooked through.
Add 3 to 4 meatballs per serving to your favorite Marinara and cook for 15-20 minutes
Serve with your favorite pasta, polenta or in a sandwich
This recipe is printed from Così Italiano @ www.cosiitaliano.com