Veal and Pecorino Meatballs
| Serves | 2 |
|---|---|
| Ingredients | Beef |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Italian |
Italian small plates are the focus at D’Angelo Pizza, Wine Bar, Tapas, and these Tuscan-style meatballs are one of the menu’s signatures. Owner Angelo Elia also operates the more upscale and formal Casa D’Angelo, but this eatery’s casual, relaxed atmosphere and affordable prices make it a destination for social dining.
Ingredients
½ cup breadcrumbs
¼ cup milk
1 lb. ground veal
½ cup grated pecorino cheese
1 egg, beaten
¼ cup finely chopped onion
2 tsp. chopped Italian parsley
1 tsp. salt
Homemade marinara sauce
Steps
1. Preheat oven to 400°F. In small bowl, combine breadcrumbs and milk; set aside for 5 min.
2. In large bowl, combine veal, pecorino cheese, egg, onion, parsley and salt; mix lightly to blend. Add breadcrumb mixture; hand mix until combined.
3. Divide mixture and form into six large meatballs. Place meatballs on rimmed sheet pan and add ¼ cup water.
4. Bake 20 to 25 min. Serve with marinara sauce.
Recipe by D’Angelo Pizza, Wine Bar, Tapas Executive Chef Giovanni Sposato, Oakland Park, Fla.
Photo courtesy of South Moon Photography