Can a pork beef mix be used in the preparation of an Italian meatballs recipe?

Answer 1

YES, THIS IS THE MEATBALL RECIPE I'VE USED FOR YEARS, I USUALLY DOUBLE IT, THEN TAKE ABOUT 1/2 LB. OF THE MIXTURE AND MAKE SMALL SIZE MEATBALLS FOR MY SOUP. (ABOUT THE SIZE OF A MARBLE. FRY THEM UP IN OLIVE OIL, DRAIN ON PAPER TOWELS. THEN I FREEZE SMALL BAGS OF THEM SO I ALWAYS HAVE SOME ON HAND FOR SOUP.

ITALIAN MEATBALLS

Ingredients

* 1 pound lean ground beef * 1/2 pound ground veal * 1/2 pound ground pork * 2 large eggs * 1 cup freshly grated Pecorino Romano cheese * 1 1/2 tablespoons chopped fresh Italian parsley * 1/2 to 1 small garlic clove, minced * Salt and pepper to taste * 2 cups plain bread crumbs ( soak these in the water or (milk) for about 20 min.) * 2 cups water / or milk * 1 cup olive oil * 1 clove garlic, lightly smashed

Directions

With your hands, combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, minced garlic, and salt and pepper to taste and blend the ingredients together. Add the bread crumbs and blend into the meat mixture. Slowly add the water, 1 cup at a time, until the mixture is moist. Shape the meat mixture into 2 1/2 to 3-inch balls.

Heat the oil in a large skillet. Saute the whole garlic until lightly brown to flavor the oil, about 1 to 2 minutes. Remove the garlic with a slotted spoon and discard. Add the meatballs and fry in batches, being careful not to crowd the pan. When the bottom half of the meatball is well browned and slightly crisp, about 5 to 6 minutes, turn it and cook the other side for 5 minutes more.

Remove the meatballs from the heat and drain them on paper towels.

USE FOR MEATBALLS IN GRAVY OR MAKE SMALL ONES FOR SOUP