Grandma Aurora's Meatballs
My Grandmother, Aurora, would prepare a delicious Italian meal every Easter when everyone else was eating ham (good thing, because I'm not fond of ham). The last few years of her life she spent tutoring me in her techniques and recipes and I have since taken over the Easter festivities. I found this meatball recipes among her other Italian recipes. It is a slight variation on the meatball recipe I learned. The primary difference is the inclusion of mint. I was a bit skeptical, but since wild mint is prominent along our ditches, I decided to try it. All I can say is, "Wow!' The mint really sets this meatball recipe apart. As a side note, I find all beef meatball to be too dense and chewy. The texture is much improved by the veal and pork. The veal is not necessary if you should choose to omit.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
dairy free
- 1 medium onion finely chopped
- olive oil
- 4 cloves garlic chopped
- pinch salt
- flour
- meat
- 3 lbs ground beef
- 2 lbs ground pork
- 1 lb ground veal
- 3 tbsp. basil
- 1/2 c parsley fresh
- 2 tbsp. mint leaves
- 2 t dried rosemary
- 6 eggs beaten
- 6 slice bread cubed
- 1 1/2 c romano grated
- pinch pepper
- crushed red pepper to taste
- Carbohydrate 15.2529225008878 g
- Cholesterol 293.019132416591 mg
- Fat 57.2280431193377 g
- Fiber 0.972041680742662 g
- Protein 51.0753275278794 g
- Saturated Fat 23.3810290841053 g
- Serving Size 1 1 Serving (326g)
- Sodium 621.067624162745 mg
- Sugar 14.2808808201451 g
- Trans Fat 9.90391288166707 g
- Calories 791 calories
Mix together all ingredients except meat and eggs. Thoroughly but gently mix meat with other ingredients. Do not overwork. Lightly whisk eggs and add to meat mixture. Form balls into two inch balls. Roll in flour and brown in hot pan. Set meatballs aside to add to sauce later. After frying, deglaze pan with a dry red wine. Add to sauce.
