The following recipe is from our valued team member Bonita! Do you have an original recipe you would like featured online? Please send it to the 3350 at Alterra team via email: Alterra.Leasing@gradymgt.com.
- 1 ½ pound ground beef, such as chuck with 20% fat
- ½ pound ground veal
- 2 large eggs, beaten
- 1 ½ cup Italian bread crumbs
- 4 tablespoons chopped flat-leaf parsley
- 4 tablespoons chopped fresh basil
- 1 tablespoon kosher
- 1 ½ tablespoon finely chopped garlic
- 1/2 teaspoon freshly ground black pepper
- 1 ½ cup chicken stock
- 1 ¼ cup grated Romano cheese
- 2 teaspoons olive oil
In a large mixing bowl, mix together the beef, veal, and eggs. Add the bread crumbs, parsley, basil, salt, garlic, and pepper and mix it well.
Add the chicken stock and let it sit for 5 to 7 minutes. Stir in the grated cheese.
Cover the bowl with plastic wrap and refrigerate it for 45 minutes to 1 hour or until the meat mixture is firm.
Using an ice cream scoop, remove chunks of meat and roll them between dampened or oil palmed hands into meatballs. Refrigerate the meatballs for at least 10 minutes.
To sauté the meatballs, heat one teaspoon of the olive oil in a large sauté pan over medium-high heat. When the pan is hot, add the meatballs and cook them for about 10 minutes, turning them until they are browned on all sides. Transfer them to a platter and set them aside.
Meanwhile, in a large pot large enough to hold the meatballs, heat the your favorite sauce over medium-high heat for 6 to 8 minutes or until the sauce starts to boil.
Add the browned meatballs and any accumulated juices and cook them over medium heat for about 45 minutes. Do not cover them while cooking. Remove them from the heat and set them aside for about 45 minutes or until they have had ample time to mellow and the flavors of the sauce and meat intermingle.
To store the meatballs, let them cool in the sauce. Transfer them to a tightly lidded storage container and refrigerate them for up to 1 week or freeze them for up to 1 month.