Tuscan Meatballs

Tuscan Meatballs

  • 2lbs. ground beef
  • 3/4 lbs. ground pork
  • 6 slices of French bread (crusts removed & cut into ½ inch cubes)
  • 1 medium white onions, finely chopped
  • 2 garlic cloves, finely minced
  • 1 T. The Zesty Moose Chef’s Blend Olive Oil (additional for searing)
  • 2 eggs, beaten
  • 1 C. buttermilk
  • 1 C. Parmesan Cheese, shredded
  • 4 T. Dried Parsley
  • 1 1/2 T. The Zesty Moose Tuscan Herb n’ Garlic Bread Dipping Blend

Method:

Preheat the oven to 350 degrees. Cut the bread into half inch cubes and combine it with the buttermilk in a bowl. Mash until it forms a thick paste. In a heavy duty non-stick skillet, sauté the onion and garlic in the Chef’s Blend Olive Oil until the onions are translucent. Remove from skillet and set aside. In a large bowl, combine the ground beef and ground pork with the eggs, cheese, parsley and Zesty Moose Tuscan Herb n’ Garlic Seasoning. Add the bread mixture and sautéed onion and garlic and combine until all the ingredients are thoroughly mixed. I find my bare hands are best for this. Form the mixture into meatballs about 2 inches in diameter. Add more olive oil to the skillet, over medium heat, add the meatballs and evenly sear and brown for 5 minutes. Add additional olive oil as needed. Place the seared meatballs onto a baking sheet lined with aluminum foil and sprayed with a non-stick cooking spray. Bake each batch in the oven for 20 minutes.

Yields Approximately: 50 Meatballs