Feb 252009

In making these meatballs I was re-taught the lesson of watching things will they are cooking. It is very easy to get distracted sometimes while cooking and this time I surely did. I let my first batch of meatballs cook for way too long and the sauce had gotten too thick , badly burnt my pot and now my pot has been soaking for two days! Anyways the next batch turned out great.

1 Pound of Ground Pork
1 Pound of Ground Beef
1 Pound of Ground Chicken
1 Large Yellow Onion (Chopped Finely)
½ Green Pepper (Seeded and Diced)
3 Eggs
2 Cups of Bread Crumbs
1 Cup of Milk
8 Gloves of Garlic (Chopped Finely)
¾ Cup Toasted Pine Nuts (Slightly Chopped after Roasting)
1/3 Cup of Chopped Parsley
1/3 Cup of Chopped Oregano
1/3 Cup of Basil
Zest of one Lemon
2 -3 Teaspoons of Pepper
4 Teaspoons of Salt
¼ Cup of Olive Oil

In a large skillet heat the olive oil and cook the onions for 5 minutes and then add the green peppers and garlic and cook down for another 2 to 3 minutes. Remove from heat and transfer Onions, Peppers, and Garlic into another bowl and let cool a little. In a separate bowl whisk the eggs together and add the herbs, lemon zest, and pine nuts. In another bowl add the bread crumbs to the milk together and let stand for a few minutes. Then remove bread crumbs from milk and squeeze milk from them (discard milk) and add to egg mixture. Finally mix everything together the Meats, Onions, Eggs, Salt and Pepper. Make sure well combined, I think best to just use your hands to combine.
Shaping the meat balls depending on the size I think easiest to just use a large ice cream scoop and scoop meat into balls and place on a baking sheet to prepare for cooking. Heat vegetable oil in a large skillet and cook meatballs for about five minutes making sure to cook all sides. Remove meatballs from pan. (At this point a froze most of the meatballs to have at a later date) To finish cooking cook meatballs in your desired tomatoes sauce for about 20 minutes. And make sure to watch it!