06/03/2026
Caren’s Really Good Meatballs 🍅🤍
Some dishes don’t need reinventing. They just need the right hands. Caren’s meatballs of veal, pork, beef, pine nuts, a generous snowfall of parmesan arrive in their own little pans warm and ready! Add Hawaiian buns to take them to the next level.
INGREDIENTS 🌿
4 slices regular white bread, soaked in 1 cup milk
4 garlic cloves, minced
2 large shallots diced fine
2 large eggs, beaten lightly
2 heaping tablespoons Dijon mustard
12 ounces minced pork
12 ounces minced veal
12 ounces lean minced beef
2 tablespoons Worcestershire sauce
2 tablespoons chili sauce your favourite chili paste
½ cup grated Parmesan cheese
½ cup each of chopped basil
½ cup chopped parsley
½ cup pine nuts
1 – 12 ounce jar good vodka pasta sauce
2/3 cup grated Parmesan cheese to finish
Soak the bread and milk in a shallow bowl for about 20 minutes. Squeeze it dry and chop it into small pieces.
While the bread is soaking, place the garlic, shallot and beaten eggs into a large bowl. Add the meats, Worcestershire, chili paste, Parmesan, basil, parsley, pine nuts and soaked chopped bread. Mix well, ensuring all ingredients are well combined. Using a portion scoop evenly scoop and roll the mixture into balls. Size is personal.
Pan fry the meatballs until well browned on all sides. Heat the sauce until simmering; add a splash of vodka for that optional extra kick. Ladle the sauce into your serving dish, place the browned meatballs on top and garnish with extra fresh grated parmesan and broil until the cheese bubbles. It pairs perfectly with Hawaiian buns for dipping and sopping
