Meatballs – Healthy Mediterranean Style

Just out of our test kitchen-
½ pound of 93% ground sirloin organic farm raised
½ pound of lean veal, grounded also organic farm raised
1 egg, organic
½ cup of black Gaeta olives without pits and cut up in pieces
1/2 cup of Almond milk, organic
1 tablespoon of Parmigiano Reggiano, or more to taste
2 slices of seven grain or olive bread soaked in almond milk (remove the crust)
Extra virgin press cold press olive oil
Parsley, a handful fresh and chopped
Sea salt and freshly ground rose pepper to taste
½ cup of bread crumbs
½ cup of Parmigiano-Reggiano
Place the meat in a deep bowl, make a well and add the egg, black olives, the tablespoon of Parmigiano Reggiano, the milk soaked bread, a generous swirl of olive oil, parsley and sea salt and pepper to taste. Mix the ingredients well and form into small balls, size varies on preference. Mix the bread crumbs and Parmigiano-Reggiano together and place in a plate. Roll each meatball into the mix of cheese and breadcrumbs. Place on a parchment lined pan and bake at 350F until golden brown. The meatballs can go into a sauce or served alone with baby micro greens.