| Italian Cocktail Meatballs |
 |
 |
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 Ð 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
