Ingredients
- Ground Veal, 1 pound
- Ground Pork, 1/2 pound
- Cooked Rice, 1 cup
- Grated Parmesan Cheese, 1/2 cup
- Bread Crumbs, 1/4 cup
- Egg, 1 large
- Onion, finely chopped, 1/2 medium
- Garlic, minced, 2 cloves
Instructions
- Step 1: In a large bowl, combine the ground veal, ground pork, cooked rice, Parmesan cheese, bread crumbs, egg, chopped onion, and minced garlic. Mix well with your hands until all ingredients are evenly distributed.
- Step 2: Roll the mixture into small meatballs, about 1 inch in diameter.
- Step 3: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through (about 10-12 minutes).
- Step 4: Serve the Vealupine Meatballs over a bed of freshly cooked rice.
- Step 5: Garnish with extra Parmesan cheese and chopped parsley, if desired.
Notes
- For best flavor, store leftover meatballs and rice separately in airtight containers in the refrigerator for up to 3 days.
- Reheat meatballs gently in a skillet with a splash of tomato sauce or broth to prevent them from drying out.
- Try serving these meatballs with a simple lemon-butter sauce and a side of steamed green beans for a complete meal.
- Don't overmix the meatball mixture, as this can make them tough; gently combine until just incorporated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American