Pork and Veal Meatballs


5 slices of white bread, crusts removed
1/2 lb of ground pork
1/2 lb of ground veal
1 tbs fresh flat leaf parsley
1 and 1/2 tbs fresh mint, chopped
1 onion grated
1 tsp ground cumin
1 egg
1/2 cup Parmesan cheese, grated
1/2 cup plain flour
olive oil for shallow frying
  •  Cover bread with water in a bowl, then squeeze out as much water as possible.
  • Place in a large bowl with the ground meat, parsley, mint, onion, cumin, egg and cheese.
  • Knead the mixture by hand for 2 to 3 minutes until smooth.
  • Cover and refrigerate for 30 minutes.
  • Put the flour in a shallow dish. With wet hands, roll level tablespoons of the meat ball mixture into balls.
  • Heat the oil over medium heat.
  • Toss the meatballs in the flour and remove excess.
  • Fry the meatballs in batches for 3 to 5 minutes or until the meatballs and browned and cooked through.
  • Drain on paper towels.




40 min


3 min


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