Meatloaf and Meatball Recipes

Meatloaf with Pork and Veal

 Ingredients:

  • 2 tablespoons good olive oil
  • 2 cups chopped Spanish onion (1 large)
  • 1 1/2 cups small-diced celery (2 stalks)
  • 1 pound ground beef
  • 1 pound ground veal
  • 1 pound ground pork
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh chives
  • 3 extra-large eggs, lightly beaten
  • 2/3 cup whole milk
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 1/2 cups panko bread crumbs
  • 1/2 cup ketchup
  • 1 tbsp. cider vinegar
  • 1 tbsp. brown sugar

 

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Heat the olive oil in a large sauté pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
  3. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl.
  4. Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
  5. Mix together the ketchup, brown sugar and vinegar in a bowl.
  6. Place a piece of parchment paper on a sheet pan. Pat the meat into a loaf shape, and brush the top generously with the ketchup glaze.
  7. Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F.
  8. Remove from the oven and allow to rest for 10 minutes.

 


 

Homemade Meatballs with Pork and Veal

 Ingredients:

  • 1 pound ground beef
  • ½ pound ground veal
  • ½ pound ground pork
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 cup freshly grated Romano cheese
  • 1 ½ tablespoons chopped Italian flat leaf parsley
  • salt and ground black pepper to taste
  • 2 cups stale Italian bread, crumbled
  • 1 ½ cups lukewarm water
  • 1 cup olive oil

 

Instructions:

  1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (Average use about 1 1/4 cups of water). Shape into meatballs.
  3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)