Mini Meatballs Recipe

Mini Meatballs Recipe

  • One recipe Vegetable Stock
  • 1/3 pound (151 g) ground veal
  • 1/3 pound (151 g) ground pork
  • 1/3 pound (151 g) ground chicken
  • 1 clove garlic, finely chopped
  • 2 tablespoons Homemade Breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 1 large egg
  • ¼ cup (59 mL) milk
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons freshly grated pecorino, plus more, for sprinkling
  1. TO MAKE THE MEATBALLS:
  2. In a medium bowl, combine all the ingredients except the pecorino for sprinkling and stir until the mixture is uniform. Let rest for 30 minutes.
  3. Make meatballs ½ inch (13 mm) in diameter and place them on a baking sheet. Freeze for at least 2 hours (or overnight).
  4. Take the meatballs out of the freezer 5 minutes before cooking. In a medium (8- to 12-quart [7.6- to l1.4-L]) stockpot, warm the Vegetable Stock over medium heat. Once the stock is warmed through, put the frozen meatballs, several at a time, into the stockpot. Boil the meatballs for 7 to 8 minutes, until they are cooked through.
  5. With a slotted spoon, take the meatballs out of the stock and place them on a plate lined with paper towels.
  6. Transfer the meatballs to a serving platter and serve warm, sprinkled with the remaining pecorino.
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