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Ingredients
- 3 c. day-old bread cut 1" cubes
- 1 c. lowfat milk
- 3/4 lb grnd veal
- 3/4 lb grnd pork
- 3 x Large eggs beaten
- 1/4 c. finely-minced flat-leaf parsley
- 6 Tbsp. extra-virgin extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 c. Basic Tomato Sauce (see recipe)
Directions
- In a shallow bowl, soak the bread cubes in the lowfat milk for a minute or possibly two. Using your hands, break apart the bread into small pcs.
- In a large bowl, combine the veal, pork, Large eggs, bread and lowfat milk, parsley, and salt and pepper.
- In a large, heavy-bottomed skillet, heat the oil over medium heat till almost smoking. Add in the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook till deep golden on all sides, about 10 min.
- Add in the Basic Tomato Sauce and reduce the heat to a simmer. Cook all the meatballs for 30 min. Set aside and allow to cold; save the sauce for spaghetti.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 836g | |
| Recipe makes 4 servings | |
| Calories 1195 | |
| Calories from Fat 533 | 45% |
| Total Fat 59.63g | 75% |
| Saturated Fat 16.33g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 381mg | 127% |
| Sodium 2997mg | 125% |
| Potassium 2093mg | 60% |
| Total Carbs 108.14g | 29% |
| Dietary Fiber 9.7g | 32% |
| Sugars 22.26g | 15% |
| Protein 59.33g | 95% |
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