Italian Cocktail Meatballs Print Email

12 oz ground veal
12 oz ground beef
12 oz Italian sausage
1 egg, beaten
3/4 tsp seasoned salt
1 TBS dry Italian herb medley
1 to 1.5 cups breadcrumbs
olive oil
pasta sauce

Place ground meats in a bowl, top with egg and sprinkle with seasonings, mix together to blend. Add 1 to 1.5 cups breadcrumbs (enough to take away the stickiness) and blend in by hand do not over mix. Shape into meatballs and place on oiled pans with one meatballs space between each. Roast in the top of a 375 convection oven (425 degree no convection) until lightly browned. Transfer to a pan of sauce and simmer for 10-20 minutes before serving. -Chef Mick Rosacci, Tony' Markets