Pork and veal meatballs

Pork and veal meatballs

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Serve these versatile meatballs with pasta, on top of a pizza, or inside an after-school sandwich.

The ingredient of Pork and veal meatballs

  1. 2 small brown onions, roughly chopped
  2. 4 garlic cloves, crushed
  3. 1 cup fresh flat-leaf parsley leaves
  4. 800g pork and veal mince
  5. 1 cup fresh breadcrumbs
  6. 1 tablespoon extra virgin olive oil

The instruction how to make Pork and veal meatballs

  1. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pulse onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.
  2. Heat oil in a large frying pan over medium- high heat. Cook meatballs, in batches, turning, for 2 minutes or until browned. Add extra oil, if needed. Transfer to prepared tray.
  3. Bake for 10 to 15 minutes or until cooked through.

Nutritions of Pork and veal meatballs

fatContent: 50.668 calories
saturatedFatContent: 2.4 grams fat
carbohydrateContent: 0.8 grams saturated fat
sugarContent: 1.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 5.6 grams protein
sodiumContent: 18 milligrams cholesterol

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