Heartland Pork and Veal Meatballs
Yield: 2 – 2 ½ Dozen Meatballs
1 Lb Ground Veal
1 Lb Ground Pork
2 Slices Bread, Crusts Removed
1 Cup Milk
2 Large Eggs
1 1/2 Tbsp Heartland Seasoning
1 1/2 Tsp French Grey Sea Salt
1 1/2 Tsp Ground Tellicherry Peppercorns
2 Tbsp Olive Oil
We love making meatballs because they're so much fun to make. But even more importantly, they're versatile! You can season them to suit your fancy and pair them with all manner of sauces. This pork and veal version has become a favorite among guests and crew alike. So we're confident that once you've served them from your kitchen, your guests will be clamoring for more! One quick note: Don't compromise on making the "filling." Make sure to follow our process as it makes it easier to mix into the meat mixture, and creates a much more tender meatball.
Place eggs and milk in a small mixing bowl. Whisk until well combined. Crumble bread into mixture, add seasonings and stir until mixture is well combined. Set aside for 20 minutes to allow bread to soak in the mixture.
Crumble meat into a large mixing bowl. Using your fingers, mix gently until the pork and veal are combine. Add bread mixture and combine well with the meats, taking care not to overwork the meat. Refrigerate mixture for 30 minutes.
Form mixture into 1 1/2" meatballs.
Place large sauté pan over medium height heat. Add olive oil and allow it to heat through. Turn heat under pan down to medium. Working on batches, place several meatballs in pan and cook, turning occasionally, for 10-15 minutes, until meatballs are brown on all sides. Remove from pan and set aside. Use pan juices as a base for your sauce.
Serving Suggestion: We like to serve these over horseradish mashed potatoes, drizzled with our Great Lakes Mushroom Cream Sauce.