Oven grilled meatballs isn't traditional cooking method,but high dry heat of a turbo oven can provide the meatballs,a rich combination of veal and pork perfumed with dill and nutmeg ,a sizzling,caramelized,flavorful crust.
- 2 slices white bread,cut into 1-inch(2,5 cm) pieces
- 1/2 cup milk
- 12 ounces(360 g) ground veal
- 12 ounces(360 g0 ground pork
- 1/2 onion,minced
- 1 tablespoon fresh dill,finely chopped
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 large egg
- Caper and dill sauce(see recipe below)
Oven Grilled Meatballs
Put white bread in a large mixing bowl.
Stir in the milk.
Let the bread soak for 5 minutes.
Drain and squeeze it with your fingers.
Return the bread to the mixing bowl.
Add all ingredients to the bowl with white bread.
Mix well,using a wooden spoon.
Refrigerate resulted mixture for 1 hour(very important).
Spread plastic wrap over a large plate.
Put a bowl of fresh water next to it.
Deep your hands in the water.
Pinch off a 1-inch(2,5 cm) of the meatball mixture.
Roll it into a ball.
Continue making meatballs until all mixture is used up.
Preheat Flavor Wave oven to high.
Arrange the meatballs on preheated grilling rack of turbo oven.
Grill at 480F(250C) for 5 minutes per side.
Transfer oven grilled meatballs to a platter or plates.
Serve with the Caper and Dill Sauce.
Caper and Dill Sauce for Oven Grilled Meatballs
Here is a simple dill sauce to serve with oven grilled meatballs.
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup Dijon mustard
2 tablespoons fresh dill,finely chopped
1 tablespoon capers,drained
coarse sea salt
Combine all ingredients in cooking bowl.
Mix well,using whisker.
Season with salt and pepper to taste