Ingredients
- celery leaves, chopped
- ½ cups (leaves from ~3 bunches)
- canola oil
- 2 tbsp
- onion, chopped
- 2 medium
- garlic, minced
- ½ heads
- bread
- 3 slices
- milk
- ¼ cups
- turkey, ground
- 1¼ lb
- pork, ground
- ½ lb
- eggs
- 3
- salt
- taste
- pepper
- taste
- garlic powder
- taste
- parmesan cheese, fresh grated
- taste (at least ½ cups)
- olive oil (not virgin)
- taste
- flour
- 1 cups
Instructions
- Separate and wash celery leaves, and lay out flat between two paper towels to dry. Chop celery leaves.
- In a saucepan, heat 2 tbsp canola oil over medium/heat high and brown onions and garlic.
- Prepare breadcrumbs by mashing bread with milk into a paste.
- In a large bowl, mix by hand celery leaves, onions, garlic, breadcrumbs, turkey, pork, eggs. Add ¾ tsp salt Add ½ tsp pepper. Add 2 tsp garlic powder. Add ½ cups parmesan cheese. Mix by hand for texture and taste. Should by mushy and slightly watery. Too watery, add another slice of dried bread, broken into crumbs.
- Preheat 350°F, put rack in the middle position. Cook in oven safe, covered dish or pan for 35min.
- In a cast iron pan, cover bottom with olive oil, heat oil over medium/high heat. Slightly wet palms of hands, and then roll balls out of meat mixture to desired size and gently add to pan. Dust meatballs in a little flour. Brown the meatballs (DO NOT OVERCOOK), moving them around with a fork. Put meatballs in oven safe dish and cover. Cook at 350°F for 35min.
Notes
pepper, garlic powder and parmesan cheese to taste (yes, taste the raw mixture, but don’t eat it).