- Prep time 25 minutes
- Total time 1 hour
- Portion size 24 servings
Ingredients
Method
Preheat oven to 350°F. In skillet, heat oil over medium heat. Add shallots, celery and garlic, and cook, stirring often, until softened, about 3 minutes. Transfer mixture to large bowl; mix in beef, pork, capers, olives, egg, thyme, bread crumbs and Parmesan. Season with salt and pepper; mix well.
Line baking sheet with parchment paper. With wet hands, shape the mixture into balls, about 2 tablespoonsful at a time; arrange meatballs on prepared baking sheet. Bake until meatballs are no longer pink inside, 20 to 25 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.)
Sprinkle with more grated Parmesan, if desired.
Try these with Lemon & Sage Fettuccine!
Nutritional facts PER 4 MEATBALLS: about
- Iron 1.6 mg
- Fibre 1 g
- Sodium 400 mg
- Sugars 1 g
- Protein 18 g
- Calories 205
- Total fat 11 g
- Cholesterol 85 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
