Santa
Red Skull Member
1 lb. Ground veal
1 lb. Ground pork
1 lb. Ground beef
4 or 5 cloves garlic, minced fine
Half a yellow onion minced fine
Half a bunch of parsley, you guessed it minced fine, we have home grown, but fresh store bought is ok.
A cup or so of good parm, grated by micro plane....NOT THE STUFF IN A GREEN CAN. USE GOOD PARM, and the micro plane makes a difference.
A cup of bread crumbs, I cheat and use Progresso. Mom would not approve.
2 large eggs
Salt and pepper
Put all that stuff in a bowl and combine. Your hands are the best tool for this. Mix until uniform and it allnstarts to sort of stick together.
It's hard to describe the right consistency, but it should hold together, the fat should be a little stringy and it's not TOO mushy.
Now it's time to form the meat balls. I wish I had my wife film this. There is a technique and a feel. You use your entire hands. Not just your palms. Fingers included.
Gently roll a little more than a golf ball size chunk of the mixture in your hands. Don't smash it like an armature, loosely roll it around a time or 4 or 6 between your palms and fingers to make a meatball. It should be loose, not packed to tight or smashed together. Set on a non stick surface and repeat until all mixture is now meatballs.
1 lb. Ground pork
1 lb. Ground beef
4 or 5 cloves garlic, minced fine
Half a yellow onion minced fine
Half a bunch of parsley, you guessed it minced fine, we have home grown, but fresh store bought is ok.
A cup or so of good parm, grated by micro plane....NOT THE STUFF IN A GREEN CAN. USE GOOD PARM, and the micro plane makes a difference.
A cup of bread crumbs, I cheat and use Progresso. Mom would not approve.
2 large eggs
Salt and pepper
Put all that stuff in a bowl and combine. Your hands are the best tool for this. Mix until uniform and it allnstarts to sort of stick together.
It's hard to describe the right consistency, but it should hold together, the fat should be a little stringy and it's not TOO mushy.
Now it's time to form the meat balls. I wish I had my wife film this. There is a technique and a feel. You use your entire hands. Not just your palms. Fingers included.
Gently roll a little more than a golf ball size chunk of the mixture in your hands. Don't smash it like an armature, loosely roll it around a time or 4 or 6 between your palms and fingers to make a meatball. It should be loose, not packed to tight or smashed together. Set on a non stick surface and repeat until all mixture is now meatballs.
