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Carrabba's Italian Grill Meatballs

RG

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.

(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.)

Posted by Chef Chad in Houston TX at recipegoldmine.com


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