Meatballs recipe demonstration by chef de cuisine Jeff Vucko

Here is a delicious new recipe video. Do make it at home and let us know how they turned out!

Ingredients
Meatballs: Make 150, 2 oz balls.
Ground Beef – 5#
Ground Pork – 5#
Ground Veal – 5#
Whole Eggs – 20 each
Garlic Cloves, peeled – 10 each
Olive Oil – 5 ounces
Large Onions, small diced – 3 large
Bread Crumbs – 10 cups
Worcestershire Sauce – 2.5 oz
Whole Milk – 5 cups
Grated Parmesan – 2.5 cups
Chopped Parsley – 1 cup
Salt – 1 cup

Procedure:
1. Combine wet ingredients.
2. In a large mixing bowl disperse all ingredients and mix evenly.
3. Let sit for 30 minutes for all the flavors to melt together and the bread crumbs and eggs to work their magic.
4. Portion to your desired size. I prefer between a golf balls and tennis ball.
5. Chill or freeze the balls after.
6. If using immediately, chill for 30 minutes to firm up. Two options next.
7. You can do my preferred method of frying them or roasting at a high heat. Negatives about both: Frying, it can be messy and a tad dangerous at home, but simply control your heat and you will have a great product. Roasting: the fat will melt out of your meatball and they may be dryer than the fried product.
8. Roast for 15 minutes on high heat 450-500F OR 4-5 Minutes in 350F canola oil.
9. The middle won’t be 100% cooked, so the best thing to do when eating immediately is heat up your Pomodoro sauce, add some water or stock and let the meatballs simmer for another 20-30 minutes. They will be superb and the Pomodoro sauce with some garlic rubbed ciabatta, parmesan, basil is as good as it gets.

Video- @TourloveTV IG