The Best Meatball’s Ever…

By the Gourmet Farm Girl
Pre-heat oven to 350 degrees
Line a large baking sheet with parchment paper
1/4 pound ground veal
1/4 pound ground beef
1/4 pound Italian sausage
1 tablespoon rendered Duck fat (optional)
or a drizzle of extra virgin olive oil
3 slices white bread (crumbled)
1 cup cup milk
1 teaspoon dried mustard
1 teaspoon salt (more for finishing)
1/4 teaspoon black pepper
1 teaspoon granulated garlic
1 tablespoon Worcestershire sauce
1/2 cup finely grated parmesan cheese
1 egg
juice of 1 small onion (do this by using a citrus juicer or a fine grater right over the bowl of meat)

In a large mixing bowl combine the meats and Duck fat together with your hands; set aside
In a small bowl combine the crumbled bread and milk; set aside

Add the seasonings, cheese, egg and onion juice to the meat mixture and combine together with your hands until just blended (do not over mix) add the bread from the milk bowl along with some of the milk and continue to blend the mixture until it comes together. Add more milk if needed, your mixture should hold together but be wet.

Using an ice cream scoop, scoop out some meatball mix and with wet hands gently roll into balls and place on the baking sheet, sprinkle with just a little more salt.

Bake for 15-17 minutes until just about cooked through. Remove the meatballs and place in your red sauce to finish cooking.

If not using in a sauce, bake for about 20 minutes or until juices run clear.

Yields – 13-14 meatballs