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Ingredients

  • 1⁄2 lb / 227 g3⁄4 lb / 340.5 g1.0 lb / 454 g1 1⁄2 lb / 681 g ground pork1⁄2 lb / 227 g ground pork
  • 1⁄2 lb / 227 g3⁄4 lb / 340.5 g1.0 lb / 454 g1 1⁄2 lb / 681 g ground veal1⁄2 lb / 227 g ground veal
  • 3 clove4 1⁄2 clove6 clove9 clove garlic - minced3 clove garlic - minced
  • 3 T4 1⁄2 T6 T9 T onion - chopped fine3 T onion - chopped fine
  • 1⁄2 c3⁄4 c1.0 c1 1⁄2 c flat leaf parsley - chopped fine1⁄2 c flat leaf parsley - chopped fine
  • 1⁄4 c / 25 g3⁄8 c / 37.5 g1⁄2 c / 50 g3⁄4 c / 75 g toasted pine nuts1⁄4 c / 25 g toasted pine nuts
  • 1⁄4 c / 25 g3⁄8 c / 37.5 g1⁄2 c / 50 g3⁄4 c / 75 g pecorino or parmesan cheese - grated1⁄4 c / 25 g pecorino or parmesan cheese - grated
  • 1 c / 150 g1 1⁄2 c / 225.0 g2 c / 300 g3 c / 450 g bread crumbs1 c / 150 g bread crumbs
  • 1 whole1 1⁄2 whole2 whole3 whole egg1 whole egg
  • 1 t / 6 g1 1⁄2 t / 9.0 g2 t / 12 g3 t / 18 g salt1 t / 6 g salt
  • 1⁄2 t3⁄4 t1.0 t1 1⁄2 t pepper1⁄2 t pepper
Italian

I had the idea for this mini-Italian meatball recalling something from a Molto Mario show when we lived in New York. I couldn't find the recipe, so I made it up. When I make it, I do a double recipe and freeze a portion or two. It also reheats nicely.

Method

  1. bring together ingredients
  2. roll into balls approximately the size of a ping pong ball
  3. get a frying pan hot with olive oil
  4. roll balls in seasoned flour and start frying
  5. cook for about 5 minutes on medium until browned
  6. When ready to serve, add about 3 cups of your favourite tomato sauce to the pan, once bubbling, add the meatballs and heat thought.
  7. Serve on pasta.

Note: this freezes nicely.

Servings

6

Category

Pasta

Cuisine

Italian

Author

Scale recipe: 1 × | 1½× | 2 × | 3 ×

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