Italian Meatballs
Italian meatballs made with minced veal have a fine, tender texture that beef alone rarely gives. Here the meat is bound with egg and breadcrumbs, and Parmesan and garlic carry the seasoning. A short sear in olive oil colors the outside, then the oven finishes them gently so they stay moist inside. Serve them plain, in a sandwich, or alongside pasta and sauce.
Instructions
Put the veal, oregano, parsley, garlic, egg, breadcrumbs, Parmesan, salt and pepper in a large bowl. Squeeze everything together with your hands until the mixture is evenly combined.
Heat a large skillet over medium heat and drizzle in a little olive oil. While it heats, preheat the oven to 175°C (350°F).
Roll the meat mixture into bite-sized balls with your hands.
Place the meatballs in the hot skillet and cook uncovered for 3 minutes. Turn them over and cook for another 3 minutes.
Move the meatballs to a baking sheet and bake for 20 to 25 minutes, until cooked through.
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