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Classic Meatballs

Prep time: 10min
Total time: 40min
Makes 16
5 tbsp
olive oil, divided
75 mL
1
medium onion, finely chopped
0
4 cloves
garlic, minced
0
3 slices
white bread, cut into small pieces and crusts removed
0
1/4 cup
milk
60 mL
1 lb
lean ground beef
500 g
1 lb
lean ground pork
500 g
1
large egg
0
2 tbsp
fresh parsley, finely chopped
30 mL
1/2 tsp
each salt and ground black pepper
2 mL
1/2 cup
finely grated Parmesan cheese
125 mL
4 meatballs
calories
290
fat
15 g
saturated fat
4.5 g
carbs
8 g
protein
31 g
cholestrol
105 mg
fibre
1 g
sodium
350 mg
potassium
390 mg

Directions

  1. Heat 2 tbsp (30 mL) oil in a large skillet on medium. Add onion and cook until soft; approx. 10 min. Add garlic and cook for 1 min. longer. Transfer onion and garlic mixture to a small bowl and let cool.

  2. Place bread pieces in a small bowl and cover with milk. Allow to soak for a few minutes. Meanwhile, combine beef and pork in a large bowl. Gently break meat into smaller pieces with hands. Add egg, parsley, salt, pepper, reserved onion and garlic, bread and cheese. Mix until well combined.

  3. Using a 1/4 cup (60 mL) measure, scoop meat mixture and roll into 16 balls. Place on baking tray. Heat remaining olive oil in skillet on medium. Working in small batches, add meatballs and brown on all sides, then cook 15 to 20 min. or until internal temperature reaches 160°F (71°C) on an instant-read thermometer. Remove meatballs from pan and place on paper towel to drain.

Tip

Before you form the meatballs, fry up a small bit of the meat to check the seasoning. You may want to add a bit more salt after you've tasted it. Once you master our recipe for Classic Meatballs, branch out and get creative. Read more..