Veal & Pork Meatballs
|4 ounces white mushrooms; chopped fin|
|1 tablespoonExtra virgin olive oil|
|1 1/2 tablespoonUnsalted butter plus 1 tbsp.|
|1 mediumonion minced|
|2 smallcarrot minced|
|1 poundveal; (any loin cut), ground|
|1 poundground pork|
|Coarse; salt and cracked black pepper salt and freshly cr|
|1 1/2 cuppacked spinach leaves washed and dried|
|1 teaspoonchopped tarragon|
|2 tablespoonCheese; parmasean grated|
|Fresh; parsley chopped|
Veal & Pork Meatballs Preparation
Heat the olive oil and 1/2 tbsp. butter in a large skillet and saute the mushrooms, onion, and carrot until vegetables are softened, about 5 minutes. Cool. Add to the veal and pork and season with salt and pepper. Add the spinach and tarragon. Fold in the egg and grated Parmesan. Form into 1 inch meatballs and bake at 350 for 30-40 minutes.
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