Giant Pork & Veal Meatballs

Giant Pork & Veal Meatballs

Method
Serves 6

Sauté the onions and garlic in a pan with butter and set aside to cool. Season the mince with salt and pepper. Combine all the ingredients into a mixing bowl and gently fold through until well combined. Set aside in the fridge for 30 minutes, then roll 180g portions with your hands.

Preheat the oven to 160°C and place a dish of water in the back of the oven to create some moisture. Assemble the meatballs in a tray with the balls touching each other in a grid pattern – this will help the balls keep their shape whilst cooking.

Cook for 24 minutes or until cooked all the way through.

To serve

Serve the meatballs with a good quality red sauce and pan-fried gnocchi with sage.

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