Meat Balls
Ingredients:
| 2 lbs. |
Ground Veal |
| 2 lbs. |
Ground Beef |
| 1 lb. |
Ground Pork |
| 5 Tsp. |
Oregano |
| 1 1/2 cups |
Chopped Parsley |
| 1 1/4 cups |
Chopped Garlic |
| 4 |
Eggs |
| 2 1/2 cups |
Grated Romano cheese |
| 1 1/2 loaves |
French baguettes |
| 1/2 gal. |
Milk |
Method:
- Soak baguettes in milk.
- Place all other ingredients in mixing bowl.
- Shred soaked baguettes, squeeze out excess milk.
- Add baguettes to mix.
- Mix thoroughly.
- Scale to 3 oz balls, shape by hand
- Brown in fat then cook in marinara sauce.
Yield: Approximately 40 meat balls. Portion: 2 per order.
Source: Chef Keith Hammerich, CCSF
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