Jackie Ang-Po


by Jackie Ang-Po

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

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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