Ted’s Meataballa And Tomato Sauce

TED CORRADO CHEF – BY MINISTRY

Ingredients

Meatballs

• 280 g ground veal
• 280 g groundwork
• 10 g parsley (chopped)
• 10 g basil (chopped)
• 45 g breadcrumbs
• 85 g milk
• 2 eggs
• 40 g grated parmigiana
• 5 g cracked black pepper
• 10 g salt or to taste
  

Directions

1. Mix bread crumbs with milk and soak until really soft.
2. Mix soaked bread mixture with eggs, salt, pepper, and herbs together.
3. Then add to both ground meats and mix well.
4. Let meatball mix rest in fridge for
5. 1 hour, shape into 65g balls.
6. Drop meatballs into simmering tomato sauce, braise on medium simmer for 1.5-2 hours or until tender but still juicy.