Chef Hunter Morton from The Max Restaurant Group is showing us how to make delicious veal and pancetta meatballs! To see the awesome restaurants owned by the group, visit maxrestaurantgroup.com. They also make pizza at Savoy Pizzeria! Check that out at maxrestaurantgroup.com/savoy.

Savoy Pizzeria Veal & Pancetta Meatballs

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!

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