Рецепт Veal and Pork Meatballs
These mouth-watering Pork & Veal Meatballs can’t be beat.
Recreating a dish that was enjoyed while dining out with the hubby is truly.a challenge that I love. Memories of fantastic flavors that can linger on in my mind like an unwilling guest.
Recently, while dining out in the Napa Valley, the hubby ordered meatballs with rigatoni. I know, nothing special or extraordinary about that dish, true. But, he was going on an on about how delicious they were, that I had to taste them.
Never doubt that man. I told him that I suspected there was veal and pork in that meatball. Shh, don’t tell him, but he thinks meatballs are just ground beef rolled into a ball. He beckoned for the waiter and asked about the meatball ingredients. I was spot on. and since he enjoyed these so much I was up for making him veal and pork meatballs.
When the Great Low Carb Bread Company sent me some hot dog buns, it wasn’t hot dogs that came to mind. I decided while he enjoyed his meatballs and pasta, that I would make myself a sub using the low carb buns I had in the freezer. And remember, I told you these buns are only 2 NET Carbs I am sharing the meatball recipe with all of you. They are moist, delicious and a million times better than plain ground beef meatballs.
Make yourself a sub like I did, or enjoy them as appetizers or with your favorite pasta. I used my marinara sauce because, its hella better than store-bought. Right?!?.
- Veal and Pork Meatballs Author: Marlene Baird Nutrition Information Serving size: 39 g
- Calories: 69
- Fat: 3.1
- Saturated fat: 1.2
Carbohydrates: 0.6
Protein: 9.2
Prep time: 20 mins Cook time: 40 mins Total time: 1 hour
1 pound ground veal 1 pound ground pork ⅓ cup crushed crispy onions (like Texas toast brand) 2 eggs, large, beaten lightly ½ cup grated cheese ⅛ teaspoon ground cayenne pepper ¼ teaspoon ground black pepper 1 teaspoon garlic salt 2 Tablespoons onion jam (or caramelized onions, room temperature)
In a medium bowl combine the crushed onion crisps with the eggs, cheese, cayenne, pepper and garlic salt. Gently mix in the veal, and pork beef. Form into meatballs, about the size of golf balls Let them chill on a cookie sheet in the fridge. Preheat oven to 350 degrees F. Use a muffin tin sprayed with non stick spray. Place meatballs in prepared muffin tin. Bake about 20 minutes, turn and bake another 20 minutes. 3.2.2925
Thanks for stopping by and have a great day.
Marlene
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