PALLANTES' MEATBALLS
- prep time:
- 10 MINUTES
- cook time:
- 2 - 10 HOURS
- total time:
- 2 HOURS 30 MINUTES
Makes 10 medium meatballs
LIsa bernstein
SIMPLY THE BEST! MOLLY ALWAYS LOVED DINNERS AT CHRISTINAS AND THESE MEATBALLS ARE HER VERY FAVORITE.
ingredients
- 2 LBS GROUND VEAL
- 1 CUP WATER
- 1 CUP FINE QUALITY BREADCRUMBS
- 1/2 CUP GRATED PARMESAN CHEESE
- 5 EGGS
directions
- 1
IN A LARGE BOWL COMBINE THE MEAT WITH THE WATER. THE MEAT WILL BE RATHER WET. USING AN ELECTRIC MIX FIRST ADD IN THE CHEESE, THEN EGGS, LASTLY THE BREAD CRUMBS. USING THE ELECTRIC MIXER MAKER THE MEATBALLS EXTRA LIGHT AND FLUFFY.
- 2
WHEN FORMING THE BALLS HANDLE THE MEAT GENTLY AND QUICKLY, DO NOT PACK TIGHTLY.
- 3
THE MEATBALLS CAN BE PREPARED TWO WAYS. THEY CAN BE SALUTED IN OIL UNTIL ALMOST COOKED THROUGH AND THEN SIMMER FOR 2 HOURS IN THE STOCKPOT OF SAUCE ; OR THEY CAN BE PUT IN RAW INTO THE STOCKPOT OF SAUCE (OR SLOW COOKER ) AND SIMMER 8- 10 HOURS.
notes
THE MEATBALLS CAN BE FROZEN
Source: LIsa bernstein
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