Every once in a while when I was growing up, my mom would treat us and make fried meatballs on Sundays to go with our pasta and sauce instead of our traditional Sunday meatballs. Don't get me wrong, I love the usual meatballs, that cook in sauce––they're so tender and full of flavor from the tomatoes and fresh herbs they've been stewing in a pot with all day. These fried meatballs are totally different in texture and taste but are a nice change every once in a while. They're packed with so much flavor just from the two meats they're made of, pork and veal, and their crispy outsides are caramelized in their own fat––can you say delicious? I never knew if my mom was making her own recipe for fried meatballs or if she was using my dad's mom's recipe––because they both were very similar and both so good. I'd always thought both of their meatballs were made of pork and veal but I just recently found out that my grandma makes hers entirely out of beef and my mom makes her fried meatballs the same way I make my previously mentioned traditional meatballs––with a mix of pork, veal, and beef! I vastly prefer the taste of meatballs made with pork and veal because of the wonderful flavors they bring. The flavors of these meatballs will be unlike any other meatballs you've ever had, I'm sure, and I think you'll like them! I'm so obsessed with these, not only have I made them three times within the past week, I've also doubled the recipe every time for leftovers!
Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Yield: 24 golf ball sized meatballs
1lb ground pork (80/20 or fattier)
1lb ground veal
1/4 cup coconut flour
2 tsp garlic powder (omit for SCD)
1 tsp salt
1 tsp basil
1 tsp parsley
1/2 tsp rosemary
1/2 tsp oregano
light olive oil, for the pan
Place ground pork and ground veal in a large mixing bowl and knead together, by hand, until well incorporated. Mix the two eggs well into the meat and continue to knead until there are no chunks or lumps.
Add in the coconut flour and mix until well combined. Finally, mix the garlic powder, salt, basil, parsley, rosemary, and oregano to the meat and knead for a couple minutes until there are no lumps or air bubbles and the mixture is thoroughly combined.
Generously coat the bottom of a medium-large saucepan with light olive oil and place over medium-high heat.
Form the meat mixture into 24 golf ball sized meatballs and place directly into the hot oil. Let cook for a few minutes, then turn them over with a fork. Continue turning the meatballs every couple minutes to evenly brown all sides (this should take 15-20 minutes depending on the heat).
Cut a meatball from the outer edges of the saucepan open to check it's doneness, serve the meatballs hot, and enjoy!
* These can be made in larger batches and then frozen in a single layer on a baking sheet, then stored all together in an airtight container or bag!