Culinary Insitute of New Orleans

Italian Meatballs
Serves 12

Olive Pomace Oil, as needed
3/4 lb. Onion, finely chopped
1 tbsp. Garlic, finely chopped
1/2 lb. Breadcrumbs
1/2 pt. Chicken Stock
2-1/2 lbs. Ground Beef
2-1/2 lbs. Ground Pork
3 Eggs
1/2 oz. grated Grana Padano or Parmesan
1/2 oz. grated Pecorino Romano
1/2 cup Flat-Leaf Parsley, finely chopped
2 tsp. Salt
1/2 tbsp. Crushed Red Pepper Flakes
1/2 tbsp. Fennel or Anise Seeds
2 oz. Rendered Pancetta or Bacon Fat

In olive oil sauté onions and garlic until onions are translucent. Allow the onions and garlic to cool. Beat the eggs and combine them with the onions and garlic, breadcrumbs soaked in chicken stock, ground meats, cheeses and seasonings. Form the mixture into 6 oz. balls. With pancetta fat and 4 fl. oz. olive oil, briefly sear the balls in a sauté pan. Transfer the meatballs to a 2-inch hotel pan and bake at approximately 350 degrees for about 45 minutes. For the final 15 or so minutes, add a preheated basic tomato sauce to the pan, 2 fl. oz. per ball. The meatballs can be served as an entrée, as a sandwich, with pasta, or as hors d'oeuvres with or without the sauce.