As seen on Better Connecticut – Monday, January 7, 2019
Savoy Pizzeria Veal & Pancetta Meatballs
BEST MEATBALLS – STATEWIDE
(as voted by readers of CT Magazine)
Yield : -12- 3 oz. meatballs
Recipe by Chef Hunter Morton
INGREDIENTS
1 lb. ground pork
1 lb ground veal
4 oz. diced pancetta
1 onion, diced
4 ea. garlic clove, chopped
2/3 cup parmesan cheese
2 ea. eggs
2 slices sourdough bread
½ cup milk
2 Tbsp salt
1 Tbsp red pepper flake
1 tsp black pepper
METHOD
Soak sourdough bread in milk for 10 minutes, squeeze out milk discard
Combine all ingredients in a mixing bowl, mix by hand, do not OVERMIX
Roll into 3 oz balls
Place on sheet tray
Chill for 30 minutes
Bake for 15 minutes till brown at 375˚
Simmer in your favorite tomato sauce for 20 minutes
Enjoy – but be careful…they’re hot!
AS SEEN ON BETTER CONNECTICUT
