Lugo Caffe's Meatballs

Lugo Caffe's Meatballs
Staff Writer
Lugo Caffe's Meatballs

Will Budiaman

Lugo Caffe's Meatballs

Using equal parts ground beef, veal, and pork keeps these meatballs juicy and flavorful as they cook, and poaching them in chicken stock makes them even more flavorful. Feel free to toss these with spaghetti, nestle them into a scrumptious meatball sub, or just devour them all on their own.

See all meatball recipes.

8
Servings
618
Calories Per Serving
Deliver Ingredients

Ingredients

  • medium-sized onions, diced finely
  • 4  Ounces  minced garlic
  • Canola oil, for frying
  • 1  Pound  fresh ground beef
  • 1  Pound  fresh ground veal
  • 1  Pound  fresh ground pork
  • eggs
  • 1/2  Cup  milk
  • 8  Ounces  grated Parmesan
  • 12  Ounces  flavored breadcrumbs
  • 6  Tablespoons  salt, plus more to taste
  • 1/8  Cup  pepper, plus more to taste
  • 1/4  Cup  chicken stock, plus more for poaching
  • 16  Ounces  your favorite tomato sauce

Directions

Place the onions and garlic in a deep, large pot and cover by 2 inches with canola oil. Place over high heat and cook until golden brown, about 8-10 minutes. Drain and reserve the oil. Let the onions and garlic cool.

Place all of the meat in a large mixing bowl. In a medium-sized bowl, whisk the eggs and milk together and pour over the ground meat mixture. Add the grated Parmesan and breadcrumbs. Season with the salt and pepper. Add the cooked onions, garlic, and chicken stock. Mix well. Shape into 6-ounce meatballs, place on a baking sheet, and let rest in the refrigerator for at least 1 hour before frying.

Fill a heavy-bottomed sauté pan halfway full with the reserved oil. Heat the oil over medium-high heat. When the oil is hot, add the meatballs one at a time. Do not overcrowd the pan. (Batches of 4 will work best.) When the meatballs are brown on one side, turn over and brown the other side evenly.

Remove from the pan and let rest. Add the meatballs to a large saucepot and add chicken stock. Season with salt and pepper, to taste. Bring to a simmer and poach gently for 20 minutes. Remove from the pot, toss with your favorite tomato sauce, and enjoy! 

Nutritional Facts

Total Fat
32g
46%
Sugar
12g
13%
Saturated Fat
13g
54%
Cholesterol
148mg
49%
Carbohydrate, by difference
24g
18%
Protein
57g
100%
Vitamin A, RAE
72µg
10%
Vitamin B-12
7µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
377mg
38%
Choline, total
85mg
20%
Fiber, total dietary
3g
12%
Folate, total
18µg
5%
Iron, Fe
5mg
28%
Magnesium, Mg
63mg
20%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
604mg
86%
Riboflavin
1mg
91%
Selenium, Se
27µg
49%
Sodium, Na
1894mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
220g
8%
Zinc, Zn
7mg
88%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.