Italian Meatballs
Italian 3-meat meatballs
Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins
Serves: 8
Everyone loves meatballs, and these are simply delicious. I make mine with a combination of ground beef, ground pork, and ground veal. Mixed with breadcrumbs, fresh grated cheese, parsley, and eggs, then fried make them delicious.
INGREDIENTS:
1 lb lean ground beef
1/2 lb ground pork
1/2 lb ground veal
3 cloves garlic, minced
2 large eggs, beaten
1 cup Romano or Parmesan cheese, freshly grated
2 Tbsp chopped Italian flat leaf parsley
1 tsp Kosher sea salt to taste
1 tsp Black pepper, freshly ground, to taste
2 cups Italian bread crumbs (day old is best)
1 1/2 cups lukewarm water
1 cup extra virgin olive oil
DIRECTIONS:
Combine ground beef, ground pork and ground veal in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Blend the breadcrumbs into the meat mixture and slowly add the water a 1/4 cup at a time. The mixture should be pretty moist, but should still hold its shape when rolled into balls.
Heat the olive oil in a large cast-iron skillet. Fry the meatballs in batches, turning often. When the meatballs are brown and slightly crisp, remove from the heat and let drain on a paper towel. If your meatball mixture is too wet, then cover the meatballs while they are cooking, as to hold their shape better.
Add meatballs to your favorite tomato sauce, just long enough to warm them thoroughly before serving.