Meatballs are not taken lightly at our house. We spent the first 15 years of our marriage in St. Louis. Here is where we got a real feel for the heart and soul of St. Louis, “The Hill”. This section of St. Louis is where Italian immigrants settled. If you want an Italian meal, casual, or white tablecloth, the “Hill” is where you head. If you get there before 5pm, you can buy some incredible ingredients from the local grocery stores!
While we lived there, we watched a news noon program that featured local chefs. Vince Bommarito of Tony’s restaurant made it clear that the use go good meat, and no fillers was the way to go.
To this day, we use no egg, or bread crumbs, and we always use ground veal. We hope you enjoy these on top of a big plate of pasta, polenta, or just by themselves.
We hope you enjoy them as much as we do! Cheers!
The Perks, Dina & Bruce
- 1 lb ground veal (can substitute ground beef)
- 1 lb ground pork
- 1 lb Italian sausage
- 2 tablespoon granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- 10 grinds pepper
- Put Meat into bowl. Add Parmesan & spices.
- Mix gently with hands, making sure not to over mix.
- Roll into balls slightly bigger than a golf ball.
- Put into a non stick pan, and brown on all sides, turning as needed.
- Remove from pan, put into a glass baking dish, and cover with foil.
- Put into 350 degree oven, and bake for 20 minutes. Check one meatball for doneness.
- Serve with pasta, polenta, or plain!
- Category: entree
- Cuisine: italian