On my latest trip to the farmer's market I decided to try something a little different. Rather than going for the traditional pork or beef meatball I went with a combination of veal and buffalo. The buffalo is very lean but has a lot of meaty flavor; so the veal is a good compliment as it adds the needed fat and is a bit more delicate.
Veal & Buffalo Meatballs
1/2 lb. Buffalo
1/2 lb. Veal
1 clove Garlic
1 Egg
1/2 cup grated Parmesan Cheese
8-10 leaves of fresh Basil- cut into ribbons
salt
pepper
1 cup ground bread
1/2 cup water
The bread just needs to be plain white or french bread that is chopped up finely (cuisinart). The water is kinda of a strange ingredient but it really helps keep everything nice and moist.
The meatballs were covered with a quick fire-roasted tomato sauce and placed atop homemade fettucini.
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