Pork & veal meatballs

Pork & veal meatballs

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Using a combination of pork and veal mince, makes these meatballs extra tasty. Store any extra meatballs in the freezer for the nights you dont feel like cooking.

The ingredient of Pork & veal meatballs

  1. 650g veal mince
  2. 350g pork mince
  3. 1 medium brown onion, coarsely grated
  4. 55g (3/4 cup) fresh breadcrumbs (made from day-old bread)
  5. 2 garlic cloves, crushed
  6. 1 egg, lightly whisked
  7. Salt & freshly ground black pepper
  8. 2 1/2 tablespoons olive oil

The instruction how to make Pork & veal meatballs

  1. Line a baking tray with non-stick baking paper. Combine the veal and pork mince, onion, breadcrumbs, garlic and egg in a large bowl. Season with salt and pepper. Use your hands to mix until combined. Roll 1 heaped tablespoonful of mince mixture into a ball and place on prepared tray. Repeat with the remaining mince mixture.
  2. Heat one-third of the oil in a non-stick frying pan over medium heat. Add one-third of the meatballs and cook, turning, for 8 minutes or until golden brown and cooked through. Transfer to a plate. Repeat, in 2 more batches, with the remaining oil and meatballs, reheating pan between batches.

Nutritions of Pork & veal meatballs

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