Meatballs

Here is a new meatloaf/meatball recipe that was my favorite so far. My substitutes are in parenthesis. I like making the meatballs because I can freeze what we do not use for another dish.

 Ingredients

• • 1/3 cup milk
  • 1 slice bread, crust removed (1 1/2-inch)
  • 1 pound ground pork(omitted, I used beef)
  • 1 pound ground veal or beef(I used all beef)
  • 1/3 pound mortadella, minced
  • 1 small onion, finely chopped (about 1/2 cup)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pistachio nuts, chopped
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons white or red wine(optional)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 400 degree Fahrenheit.
2. Heat the milk in a small pan until warm but not scalded. Turn off the heat. Place the bread in the milk and let sit to absorb the milk, turning once, about 1 minute per side. Remove the bread to a board, finely chop it, and place the bread in a large bowl. 
3. (I chopped all the ingredients, except the beef, in a Cuisinart then added to the beef in a large bowl.)
4. Add the pork, veal, mortadella, onion, parsley, cheese, nuts, garlic, eggs, wine, salt, and pepper to the bread. Using your hand, mix to combine completely. Form into an oval-shaped loaf and place in a large baking dish. Cook for 55 minutes. Let rest 10 minutes before serving. 
5. (I made large meatballs and baked for 20 minutes at 350 degrees.)

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