Zamboni?s Meatballs

Updated 11/18/2021 9:06 PM

Zamboni?s Meatballs
2 slices Vienna whole wheat bread, cubed

1 cup milk

1/4 cup pine nuts

1 pound ground sirloin

1 pound ground chuck

1/2 pound ground pork

6 ounces ground veal

1 cup seasoned Italian bread crumbs

2 eggs, beaten

1 cup Italian parsley, chopped

3/4 cup grated romano cheese

2 cloves garlic, chopped

1/2 sweet onion, chopped

1/3 cup ricotta cheese

1/4 teaspoon nutmeg

1 teaspoon salt

1/2 teaspoon black pepper

Heat oven to 400 degrees.

Place bread cubes in small bowl with milk; set aside.

Spread pine nuts on baking sheet and roast until slightly brown and fragrant, 1 to 2 minutes. Watch carefully. Cool slightly then grind into powder in food processor. Reduce oven to 350 degrees.

In large bowl combine pine nuts, soaked bread, ground sirloin, chuck, pork and veal, Italian bread crumbs, eggs, parsley, cheese garlic, onion, ricotta, nutmeg, salt and pepper. Mix well then form into balls a little larger than a golf ball.

In large skillet heat thin layer of oil. In batches, brown meatballs on all sides, about 12 to 15 minutes. Transfer meatballs to a baking sheet and cook about 10 minutes or until done.

Serves 12 to 14.

Nutrition values per serving: 250 calories, 12 g fat (5 g saturated), 10 g carbohydrates, 1 g fiber, 25 g protein, 101 mg cholesterol, 446 mg sodium

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