Carrabba's Italian Grill Meatballs

Ingredients

• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 pound ground beef
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 4 cloves garlic, finely chopped and sautéed
• 1/3 cup dry bread crumbs
• 1/4 cup finely chopped parsley
• Salt and freshly ground pepper
• 1 cup pure olive oil

Instructions

1. Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
2. Heat the oil in large sauté pan over medium-high heat.
3. Roll the mixture into 1 1/2 inch balls and fry until golden brown, but not cooked through completely.
4. Remove with a slotted spoon to a plate lined with paper towels.

Notes

In general, most people use just ground beef in their spaghetti sauce. Instead Bobby suggests the combination of three meats: ground pork, ground veal, ground beef - the same meat combination used for meat loaf. Veal and pork can make this dish a little more expensive, but whether it is a meat sauce or a sauce with meatballs, the added depth of flavor truly surpasses that of a singular ground beef sauce.

Attribution

Posted at recipegoldmine.com by Chef Chad in Houston, Texas.