This week, Chef Dennis Radovic, from Tony's at the J House, shows Tina Redwine how to make meatballs.

1/2 lb beef
1/2 lb pork
1/2 lb veal
1 half medium Spanish onion finely diced
1/2 cup chopped parsley
1 TBS chopped garlic
1/2 cup basil cut into short thin strips (julienned)
2 eggs
1/2 cup whole milk
1 cup ricotta
1 cup Parmesan regianno
1 cup panko reserving some to coat the outside of the meatball

Take a lb and a half of the meat mixture, salt and pepper and create a soft ball shape w it.
Make sure there aren't any cracks in the "ball"
Cover with panko breadcrumbs
Then pay fry it.
Then braise it - completely submerge the ball in veal stock.
Use a taller pot as opposed to a wider one. About two quarts of veal stock and tomato sauce until the meatball is completely covered.
Put it in the oven on 350 for 45 minutes for medium well.
in about 2 cups more tomato or marinara sauce to give it flavor.

If you have any questions, please email tredwine@news12.com.