Meatballs

Instructions

1. Place the veal, pork, garlic and parsley in a bowl and mix well. Season with nutmeg, salt and pepper. Set aside.
2. Place the bread crumbs in another bowl, pour in the milk and set aside to soak.
3. Heat the 2 tbsp oil and cook the onions for 4-5 min over a medium heat until softened. Sprinkle in the flour and cook for one more minute. Stir constantly. Add the wine and season to taste. Bring to a simmer then reduce the heat and heat for 15 minutes or until the sauce is reduced. Chop the sauce into a chopper and return back over a low heat.
4. Squeeze the excess milk from the bread crumbs and add the crumbs to the meat with the eggs and the 3 tbsp of the sauce. Mix thoroughly then roll the mixture into golf-ball sized balls and dust each with a little flour.
5. Heat he sunflower oil in a large frying pan. Fry the meatballs in batches, turning frequently for 5 min or until browned. Remove from the pan, drain on kitchen paper and transfer to the casserole.
6. Poach the meatballs gently in the sauce for 20 min. or until they are no longer pink when cut in half. Pour over the sauce, garnish with parsley and serve.

• Servings : 9
• Ready in : 80 Minutes
• Course : Main courses
• Recipe Type : Meat
• Ingredient : Bread, Eggs, Ground black pepper, Lean minced beef, Milk, Minced beef, Minced pork, Nutmeg, Oil, Onion, Parsley, Pork minced home, Salt, White wine