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The Best Italian Meatballs
By Jim Bailey, a.ka. "The Yankee Chef"

I adore meatballs (who doesn't?) and I could literally sit down and eat spaghetti
and meatballs every single day of the week. After years of experimenting, and
although I never made a meatball I didn't like, I sincerely believe these meatballs
are the best of the best in the Italian realm of comfort food. I think you will agree.

1 tablespoon oil
1 tablespoon minced garlic in oil
1 small onion, minced
1 1/2 cups California style vegetables
1/4 cup vegetable or beef broth
2 pounds hamburg
1/2 pound ground pork
2 eggs, beaten
1 1/2 cups dried bread crumbs, plus more if needed to hold together
1/2 cup Parmesan cheese
1 tablespoon Italian seasoning
2 teaspoons celery or fennel seeds
1 teaspoon each of salt and black pepper

Preheat oven to 350-degrees F. In a large skillet, over medium heat, add oil and
garlic. Cook for 2 minutes, stirring often. Add the onion and cook until softened,
about 3-4 minutes; set aside. In the bowl of a blender or food processor, pulse
vegetables and broth until the veggies are pureed very small.

Transfer to a large bowl, and add burger, ground pork, eggs, bread crumbs,
Parmesan cheese, Italian seasoning, celery seeds, salt and pepper, onion with
cooking liquid and pureed vegetables.

Mix well, adding more bread crumbs as needed to hold together. Form into
desired sized meatballs and place onto an ungreased baking pan. Make sure
your pan has sides that are at least an inch high. Bake until done and firm to the
touch.

Makes about 30 meatballs



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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont