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Piedmontese Meatballs

by , Chef, Mancuso’s Restaurant, Phoenix, Arizona

Piedmontese Meatballs

Makes 16 (2-ounce) meatballs

  • 2 tablespoons minced garlic
  • ¼ cup chopped shallots
  • ¼ cup chopped leeks
  • Olive oil, as needed
  • 2 teaspoons fennel seeds
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon nutmeg
  • ⅔ cup milk, plus more as needed
  • 2 pounds 85% lean Certified Piedmontese ground beef
  • 1 cup Parmesan cheese
  • 2 eggs
  • ½ bunch parsley
  • ¼ bunch fresh basil
  • 1½ teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ½ cup beef broth, plus more as needed
  • 1½ cups bread crumbs (optional)

Sauté the garlic, shallots, and leeks in olive oil. In a blender, combine the sautéed garlic, shallots, and leeks with the fennel seeds, dried basil, dried oregano, salt, pepper, nutmeg, and milk and blend. In a large bowl, combine the beef, cheese, eggs, fresh herbs, Dijon, Worcestershire, and broth with the milk mixture and mix. Form meatballs with #24 scoop (1¾ to 2 ounces per meatball). Roll each meatball in bread crumbs (optional) and transfer to a baking sheet. Cook at 450°F for 12 to 15 minutes.

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