Meatloaf and Meatball Recipes
Meatloaf with Pork and Veal
- 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
- Preheat the oven to 350 degrees F.
- 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.
- Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl.
- 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.
- Mix together the ketchup, brown sugar and vinegar in a bowl.
- 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.
- Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F.
- Remove from the oven and allow to rest for 10 minutes.
Homemade Meatballs with Pork and Veal
- 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
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- 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.
- 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.)