VEAL AND PORK MEATBALLS

Veal and Pork Meatballs image

Categories Pork

Number Of Ingredients 13

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1 1/2 pounds veal mince
9 ounces pork mince
2 cloves garlic, crushed
1 bunch parsley, chopped
5 ounces milk
5 tablespoons stale breadcrumbs
3 medium onions, finely diced
2 tablespoons olive oil
1 tablespoon flour (plus additional for dusting)
4 ounces white wine
1/2 teaspoon nutmeg, grated
2 large eggs, whisked
8 ounces oil for frying

Steps:

Mix the meats together, add garlic and parsley and set aside.
Pour the milk on to the breadcrumbs and set aside.
Heat olive oil in pan and soften the onion for 4-5 minutes, sprinkle with flour, stirring continuously; add wine. (Add 1 cup chicken broth?)
Bring to a simmer, then reduce the heat to very low, cooking and stirring for 15-20 minutes. Pass through a sieve into a casserole.
Season the meat with salt, pepper and nutmeg.
Squeeze milk out of breadcrumbs. Add breadcrumbs to meat.
Add eggs and 3 Tbl of sauce. Mix thoroughly.
Roll into small balls, then dust with flour.
Heat the frying oil and fry the balls for 5-6 minutes, until lightly browned. Remove, drain, and transfer to the casserole.
Poach the meatballs gently (350 degrees?) in the sauce for 30-40 minutes, until they are tender and sauce is very thick. Serve warm.
If there isn't enough "sauce" try making Garlic Mushroom Sauce and adding to casserole before poaching.