Jackie Ang-Po

MEATBALL PASTA

MEATBALL PASTA
by Jackie Ang-Po

Ingredients
750 g pound ground beef
750 g pound ground pork
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup Parmesan cheese
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

SAUCE: marinara sauce or any red sauce

PASTA: Green Fettucini

GARNISH: Mozzarella cheese or any quick melting cheese (cut into eyeball shapes, black olives parsley or basil

PROCEDURE:
1)    Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
2)    Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Cook meatballs and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. Do this in batches taking about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels.

 

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