Chef Larry Tessier,
Pasquale’s
Italian cuisine can be found at virtually every turn. However, classic recipes honed by a family’s elder and followed in a restaurant kitchen are more rare. Larry sees to it that time honoured recipes and methods of Pasquale’s late matriarch Sera Loschiavo are followed and dishes represent traditions held in Italian homes. Featured meatballs are a go-to comfort dish equally perfect for week night dining and special occasions.
Ingredients
1 cup ground veal
1 cup ground beef
1 cup ground pork
1/2 white onion, puréed
1/2 cup grated Parmesan cheese
3 eggs
1 Tbsp salt
1 1/2 tsp black pepper
1 Tbsp puréed garlic
3 Tbsp chopped parsley
2 Tbsp bread crumbs
Method
- Preheat oven to 350°F
- Mix all ingredients into a large bowl until thoroughly combined.
- Use an ice cream scoop or spoon to scoop out mixture and roll into balls.
- Place in baking pan and add a cup of water to the bottom of the pan.
- Bake for 20 minutes.
Yield 15 – 20 meatballs
