{"id":5114,"date":"2019-01-03T14:12:14","date_gmt":"2019-01-03T14:12:14","guid":{"rendered":"https:\/\/www.maxrestaurantgroup.com\/blog\/?p=5114"},"modified":"2019-01-03T14:12:17","modified_gmt":"2019-01-03T14:12:17","slug":"recipe-veal-pancetta-meatballs","status":"publish","type":"post","link":"https:\/\/www.maxrestaurantgroup.com\/blog\/recipe-veal-pancetta-meatballs\/","title":{"rendered":"RECIPE: Veal & Pancetta Meatballs"},"content":{"rendered":"\n

As seen on Better Connecticut – Monday, January 7, 2019<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Savoy Pizzeria Veal & Pancetta Meatballs<\/p>\n\n\n\n

BEST MEATBALLS – STATEWIDE<\/p>\n\n\n\n

(as voted by readers of CT Magazine)<\/p>\n\n\n\n

Yield : -12- 3 oz.\nmeatballs<\/p>\n\n\n\n

Recipe\nby Chef Hunter Morton<\/strong><\/p>\n\n\n\n

INGREDIENTS<\/strong><\/p>\n\n\n\n

1 lb. ground pork<\/p>\n\n\n\n

1 lb ground veal<\/p>\n\n\n\n

4 oz. diced\npancetta<\/p>\n\n\n\n

1 onion, diced<\/p>\n\n\n\n

4 ea. garlic\nclove, chopped<\/p>\n\n\n\n

2\/3 cup parmesan\ncheese<\/p>\n\n\n\n

2 ea. eggs<\/p>\n\n\n\n

2 slices sourdough\nbread<\/p>\n\n\n\n

\u00bd cup milk<\/p>\n\n\n\n

2 Tbsp salt<\/p>\n\n\n\n

1 Tbsp red pepper\nflake<\/p>\n\n\n\n

1 tsp black pepper<\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

Soak sourdough\nbread in milk for 10 minutes, squeeze out milk discard<\/p>\n\n\n\n

Combine all\ningredients in a mixing bowl, mix by hand, do not OVERMIX<\/p>\n\n\n\n

Roll into 3 oz balls<\/p>\n\n\n\n

Place on sheet\ntray<\/p>\n\n\n\n

Chill for 30\nminutes<\/p>\n\n\n\n

Bake for 15\nminutes till brown at 375\u02da<\/p>\n\n\n\n

Simmer in your\nfavorite tomato sauce for 20 minutes<\/p>\n\n\n\n

Enjoy – but be careful\u2026they\u2019re\nhot!<\/p>\n\n\n\n

AS SEEN\nON BETTER CONNECTICUT<\/p>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

Continue reading “RECIPE: Veal & Pancetta Meatballs”<\/span><\/a><\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/5114"}],"collection":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/comments?post=5114"}],"version-history":[{"count":7,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/5114\/revisions"}],"predecessor-version":[{"id":5122,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/5114\/revisions\/5122"}],"wp:attachment":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/media?parent=5114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/categories?post=5114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/tags?post=5114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}