Secondari's Notes:
Expand1/2 pound Ground Turkey (dark meat) Ask a question about this ingredient
1/2 pound ground serloin Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
1 slice of white sandwich bread Ask a question about this ingredient
1/2 cup breadcrumbs Ask a question about this ingredient
1 tablespoon worchesteshire sauce Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
4 tablespoons parmigiano Ask a question about this ingredient
1 tablespoon chopped fresh parsley Ask a question about this ingredient
1 pinch freshly ground nutmeg Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
Place bread slice in milk and allow to sit for 5 minutes (while combining other ingredients)
Ask a question about this stepcombine the ground meats and all other ingredients thoroughly, do not overwork.
Ask a question about this stepCrumble the bread slice into the milk, incorporate milk and bread into meat mixture.
Ask a question about this stepMake small meatballs, about an inch in diameter. Place finished meatballs on baking dish.
Ask a question about this stepPreheat oven to 350F, Heat skillet, add 2 tablespoons of olive oil to skillet. Once the oil is hot add meatballs to skillet, enough for one layer, do not overcrowd. Turn meatballs so that all sides loose raw meat look. Drain meatballs and set aside as they are done. Once the entire batch is par cooked, place on a baking sheet in a single layer and transfer to over. Bake for 15 minutes.
Ask a question about this stepMeanwhile, drain all but 1 tablespoon of fat from skillet, add 2 tablespoons butter to the skillet. When butter has melted add 1/2 cup of red wine and scrap up solids accumulated at the bottom of the pan.
Ask a question about this stepServe meatballs with semolina bread and sauce.
Ask a question about this step
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
I love meatloaf, and have made meatloaf hamburgers but never thought to try meatballs...great idea.