Mini Meatballs for Wedding Soup

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(Makes 24 meatballs – 3 per cup)


   •  9 oz. Ground Veal
   •  6 oz. Italian Bulk Sausage
   • 3/4 tsp. Worcestershire Sauce
   • 1 tsp. Chopped Garlic
   • 3/4 tsp. Salt
   • 3/4 tsp. Black Pepper
   • 3/4 tsp. Dried Basil
   • 3/4 tsp. Paprika
   • 1/4 tsp. Crushed Red Pepper
   • 1/2 tsp. Dried Thyme
   • 1/2 cup Parmesan Cheese
   • 2 Whole Eggs
   • 1/2 cup Onions, diced
   • 1/2 cup Panko Breadcrumbs

Sauté onion over low heat in 1 Tbl. Extra Virgin Olive Oil.  Transfer onions to a container & chill.

Combine all remaining ingredients in a mixing bowl. Add chilled onions, mix thoroughly & chill. Separate into one ounce portions & roll into balls.

Bake for 15 – 20 minutes in a 350 degree oven.

Can be refrigerated for up to 4 days or frozen for up to 6 weeks.