I made up a meatball recipe back at Christmas. I needed some kind of finger food to take to my mom and dad’s. It turned out really well, so I wanted to write it down before I forget what goes in it.

The first time I made this, I did a pan sauce/gravy and we just ate them with a fork. I decided to try them out again, but this time with marinara as meatball subs. This is just the recipe for the meatballs. You’re on your own for sauce.

Ingredients:

1 lb ground veal (can substitute ground beef)
1 lb ground pork
1 lb ground beef
2 shallots minced
1 head of garlic minced
2 tbsp finely chopped fresh basil
2 tbsp finely chopped fresh oregano
1/3 – 1/2 cup bread crumbs (panko)
1 egg
1 tsp coarse salt
2 tsp pepper
6 oz finely grated white cheddar cheese

saute shallots and garlic in a little butter/olive oil until tender. Set aside.
In a large bowl, combine all ingredients except cheese. Mix thoroughly. Add cheese last and mix well to distribute evenly.

Roll into balls – about 1 inch diameter.

Brown on all sides in a large pan. Meatballs will not be cooked through.

Return meatballs to your sauce (whichever kind you like) and simmer until done – about 20 minutes.