Lugo Caffe's Meatballs

Staff Writer
Lugo Caffe's Meatballs
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
1278
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 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
  • 3 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! 

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.

Nutritional Facts

Total Fat
101g
100%
Sugar
7g
N/A
Saturated Fat
22g
100%
Cholesterol
190mg
63%
Protein
50g
100%
Carbs
43g
14%
Vitamin A
108µg
12%
Vitamin B12
4µg
60%
Vitamin B6
1mg
52%
Vitamin C
13mg
21%
Vitamin D
1µg
N/A
Vitamin E
12mg
58%
Vitamin K
49µg
61%
Calcium
505mg
51%
Fiber
4g
14%
Folate (food)
41µg
N/A
Folate equivalent (total)
100µg
25%
Folic acid
35µg
N/A
Iron
6mg
32%
Magnesium
88mg
22%
Monounsaturated
54g
N/A
Niacin (B3)
12mg
59%
Phosphorus
660mg
94%
Polyunsaturated
20g
N/A
Potassium
857mg
24%
Riboflavin (B2)
0.8mg
47.6%
Sodium
1141mg
48%
Thiamin (B1)
1mg
66.5%
Trans
1g
N/A
Zinc
7mg
47%

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