Slow Braised Italian Meatballs
- 1/2 pounds ground veal
- 1 pound ground beef
- 1/2 cup panko
- 2 eggs
- 1/3 cup fresh oregano, finely minced
- 1/3 cup fresh marjoram, finely minced
- 2 garlic cloves, minced
- 1 large shallot, finely minced
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons canola oil
- 2 cups beef stock
- 1 cup red wine, used a heavy cabernet
- 3 tablespoons tomato paste
- Produce
- Marjoram, fresh (2/3 cup)
- Shallot, large (1)
- Meat
- Ground beef (1 pound)
- Veal, ground (1/2 pounds)
- Canned Goods
- Beef stock (2 cups)
- Tomato paste (3 tablespoons)
- Cooking & Baking
- Black pepper (1 teaspoon)
- Canola oil (2 tablespoons)
- Garlic cloves (2)
- Kosher salt (1/2 teaspoon)
- Bread & Baked Goods
- Panko (1/2 cup)
- Refrigerated
- Eggs (2)
- Beer, Wine & Liquor
- Red wine (1 cup)
Preparation
Read recipe preparation on chezus.com
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Published December 27, 2012 (1 month ago).
51 people saved this recipe.
