You can't Deflate these Balls...(Paleo Italian Meatballs)
Enough with this crazy “DeflateGate” nonsense…mangiare. Now here is a recipe that is near and dear to me…Paleo Italian Meatballs. The secret to success with these bambinos is the triple meat combo. You get the juiciness and richness of the beef, fattiness of the pork and a nice kick of flavor from the veal. Can life get any better?
1 lb Ground Beef
1 lb Ground Pork
1 lb Ground Veal
2 T Olive Oil
1 t Salt
1 t Dried Oregano
1 t Dried Basil
1 t Dried Rosemary
3 Garlic Cloves, minced
1 Large Onion, diced
28 oz Tomato Sauce, commercial or homemade
Combine the beef, pork, veal, eggs, olive oil, and seasoning in a large mixing bowl.
Gently mix everything together until just blended. DO NOT OVERMIX.
Heat some oil in a large pot over medium-high heat.
Drop golf ball sized meatballs into the pot, browning on all sides, then remove to a plate and continue with the remaining meat mixture.
When all meatballs are cooked, add the minced garlic and chopped onion to the drippings and saute until the onions are translucent.
Add the tomato sauce and meatballs, then reduce heat to medium low.
Allow the sauce to simmer for 20-30 minutes.
Serve over spaghetti squash or on their own.