Mini Meatballs

• One recipe Vegetable Stock
• 1/3 pound (151 g) ground veal
• 1/3 pound (151 g) ground pork
• 1/3 pound (151 g) ground chicken
• 1 clove garlic, finely chopped
• 2 tablespoons Homemade Breadcrumbs
• 1 tablespoon chopped fresh parsley
• 1 large egg
• 1/4 cup (59 mL) milk
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons freshly grated pecorino, plus more, for sprinkling

1. TO MAKE THE MEATBALLS:
2. In a medium bowl, combine all the ingredients except the pecorino for sprinkling and stir until the mixture is uniform.
3. Let rest for 30 minutes.
4. Make meatballs 1/2 inch (13 mm) in diameter and place them on a baking sheet.
5. Freeze for at least 2 hours (or overnight).
6. Take the meatballs out of the freezer 5 minutes before cooking.
7. In a medium (8- to 12-quart 6- to l4-L) stockpot, warm the Vegetable Stock over medium heat.
8. Once the stock is warmed through, put the frozen meatballs, several at a time, into the stockpot.
9. Boil the meatballs for 7 to 8 minutes, until they are cooked through.
10. With a slotted spoon, take the meatballs out of the stock and place them on a plate lined with paper towels.
11. Transfer the meatballs to a serving platter and serve warm, sprinkled with the remaining pecorino.

ground veal, ground pork, ground chicken, clove garlic, breadcrumbs, parsley, egg, milk, salt, freshly grated pecorino

Taken from www.cookstr.com/recipes/mini-meatballs (may not work)