Ingredients Jump to Instructions ↓

  1. 2 tablespoons plus 2 teaspoons vegetable oil

  2. 1/4 cup minced yellow onion

  3. 1 tablespoon all-purpose flour

  4. 2 slices white sandwich bread, crusts removed

  5. 1/3 cup whole milk

  6. 1 pound lean ground pork

  7. 1/2 pound ground veal

  8. 1 egg, lightly beaten

  9. 2 cloves garlic, pressed or minced

  10. 2 tsp minced fresh mint, or 1 tsp dried mint

  11. 1 tsp minced fresh oregano, or 1/2 tsp dried oregano

  12. 3/4 teaspoon salt

  13. 1/4 teaspoon freshly ground black pepper Mint sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. Directions 1. Heat 2 teaspoons of the oil in a small skillet over medium-low heat. Add the onion and cook 2 to 3 minutes, until tender but not browned. Sprinkle the flour over and stir to mix. Let cool.

  2. Tear the bread into pieces and place in a small bowl. Drizzle the milk over and let sit to fully moisten the bread.

  3. Combine the ground pork and veal in a large bowl. Squeeze the milk from the bread and add the bread to the meat, along with the sautéed onion, egg, garlic, mint, oregano, salt, and pepper. Blend the ingredients well with your hands, then form into balls about 1 inch across (you should have about 40 meatballs). Cover with plastic wrap and refrigerate for at least 15 minutes before cooking.

  4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. In 3 or 4 batches, cook the meatballs, turning a few times, for 8 to 10 minutes, until evenly browned and cooked through. Transfer the meatballs to individual plates or a platter. Arrange mint sprigs around and serve.


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