1 lb Ground Veal (or a 50/50 mix of veal and pork for maximum tenderness).
Transfer the meatballs into a simmering, high-quality Marinara sauce. Cover and simmer on low for 15–20 minutes. [S1E9] Olivia's S***balls
In a large bowl, combine the meat, panade, cheese, garlic, shallot, parsley, egg, and seasoning. Use your hands to mix just until combined. Do not overwork the meat , or it will become tough. 1 lb Ground Veal (or a 50/50 mix
Heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides. They don't need to be cooked through yet; you just want a golden crust. In a large bowl, combine the meat, panade,
Serve with a dusting of extra Parmesan and a sprig of fresh basil. As Olivia suggests in the show, the goal is "perfection through simplicity."
Combine the bread and milk in a small bowl. Let it sit for 10 minutes, then mash it with a fork until it forms a smooth paste. This is what keeps the meatballs from becoming "rubbery."
These are not your standard heavy meatballs; they are celebrated for being incredibly light, airy, and "refined." Olivia’s Family Meatballs Yields: Approx. 15–20 meatballs
