Carrabba's Italian Grill's Meatballs Recipe - Cooking Index
Carrabba's Italian Grill's Meatballs Recipe - Cooking Index
In general, most people use just ground beef in their spaghetti sauce. Instead Bobby suggests the combination of three meats: ground pork, ground veal, ground beef -- the same meat combination used for meat loaf. Veal and pork can make this dish a little more expensive, but whether it is a meat sauce or a sauce with meatballs, the added depth of flavor truly surpasses that of a singular ground beef sauce.
Type: Meat| 1/2 lb | 227g / 8oz | Ground pork |
| 1/2 lb | 227g / 8oz | Ground veal |
| 1/2 lb | 227g / 8oz | Ground beef |
| 2 lbs | 908g / 32oz | Eggs - lightly beaten (large) |
| 1/4 cup | 36g / 1.3oz | Grated Parmesan cheese |
| 4 | Garlic cloves - finely chopped, | |
| And sauteed | ||
| 1/3 cup | 48g / 1.7oz | Dry bread crumbs |
| 1/4 cup | 36g / 1.3oz | Finely-chopped parsley |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 237ml | Pure olive oil |
Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
This recipe yields ?? servings.
Source:
Message Boards at http://www.topsecretrecipes.com
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