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Ingredients
- 5 slc day-old bread
- 1 lb grnd beef
- 1/2 lb fresh sausage out of its skin
- 4 x garlic cloves thinly sliced
- 1 bn basil leaves cut into chiffonade
- 2 x Large eggs
- 1/2 c. pecorino
- 1 1/2 c. extra-virgin extra virgin olive oil divided
- 6 x anchovies filleted and rinsed
- 3 Tbsp. capers
- 1/4 c. minced Italian parsley
- 1 bn mint leaves only
- 2 Tbsp. white vinegar
Directions
- Soak the bread in water for 5 min, remove from the water and press out the liquid by hand. Place the soaked bread in a large bowl, add in the beef and the sausage and mix by hand to combine. Add in the garlic, basil, Large eggs and pecorino and mix well to combine. Make golf ball-sized balls out of the meat mix and set aside.
- In a large, heavy-bottomed skillet, heat 1 c. of the oil till smoking. Cook the meatballs in the oil till golden and cooked through, working in batches if necessary to avoid overcrowding the pan. Remove the meatballs to a plate lined with paper towels and keep hot.
- In the work bowl of a food processor, puree the remaining 1/2 c. oil, anchovies, capers, parsley, mint and white vinegar. Pour half of the sauce over the hot meatballs, and serve the other half on the side.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 891 | |
| Calories from Fat 718 | 81% |
| Total Fat 80.68g | 101% |
| Saturated Fat 17.0g | 68% |
| Trans Fat 0.08g | |
| Cholesterol 166mg | 55% |
| Sodium 603mg | 25% |
| Potassium 395mg | 11% |
| Total Carbs 17.57g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.8g | 1% |
| Protein 24.56g | 39% |
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