I went through a meatball-making phase about a month ago, venturing out beyond my regular beef meatballs and turkey meatballs I’ve made in the past. One of the new versions of the meatball I made was a veal/pork one. The basic method of making the meatball is the same — but the change-up in the ingredients makes for a new meatball tasting experience. The veal/pork combination tastes a little sweeter and perhaps more tender in some ways than straightforward beef — we particularly enjoyed the cilantro/habañero pairing with the meats in this variation of the meatball . (If you are not a fan of cilantro, you can use parsley.)
eat. live. paleo. 