Ingredients
- Ground Veal: 1 pound
- Ground Pork: 1/2 pound
- Dried Lupini Beans, soaked overnight and cooked: 1 cup, mashed
- Breadcrumbs: 1/2 cup
- Parmesan Cheese, grated: 1/4 cup
- Egg: 1 large, beaten
- Garlic, minced: 2 cloves
- Italian Seasoning: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the ground veal, ground pork, mashed lupini beans, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, and Italian seasoning. Mix thoroughly with your hands until all ingredients are evenly distributed.
- Step 2: Roll the mixture into small meatballs, about 1 inch in diameter.
- Step 3: In a large skillet, heat olive oil over medium-high heat. Brown the meatballs on all sides, working in batches to avoid overcrowding the pan. Remove meatballs from skillet and set aside.
- Step 4: In the same skillet, add your favorite tomato sauce (about 24 ounces). Bring the sauce to a simmer. Gently place the browned meatballs into the simmering sauce.
- Step 5: Cover the skillet and reduce heat to low. Simmer for at least 30 minutes, or until the meatballs are cooked through and tender. Stir occasionally.
- Step 6: Serve the Vealupine meatballs over a bed of cooked rice. Garnish with extra Parmesan cheese and fresh parsley, if desired.
Notes
- Store leftover meatballs and rice separately in airtight containers in the refrigerator for up to 3 days.
- For best results, reheat the meatballs gently in a saucepan with a splash of water or extra tomato sauce to prevent them from drying out.
- Try serving these delicious meatballs with a dollop of ricotta cheese and a sprinkle of red pepper flakes for an extra layer of flavor.
- Chef's tip: Gently fold the meatball mixture, avoiding overmixing, to keep the meatballs tender and prevent them from becoming tough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American