Recipe: Veal, Pork and Beef Meatballs


Rolled with love, fried in olive oil and browned to perfection.

The following recipe was published on allrecipes.com. 

INGREDIENTS

  • 1 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 cup freshly grated Romano cheese
  • 1-1/2 tablespoons chopped Italian flat leaf parsley
  • Salt and ground black pepper to taste
  • 2 cups stale Italian bread, crumbled
  • 1-1/2 cups lukewarm water
  • 1 cup olive oil

Join Sunday Supper, OrderISDA’s weekly e-newsletter, for the latest serving of all things Italian. 

DIRECTIONS

1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.

2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1-1/4 cups of water). Shape into meatballs.

3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Prep time: 30 min.

Cook time: 20 min.

Ready in: 50 min.

Like us on Facebook to receive more food & wine, entertainment and culture news.

Make the pledge and become a member of Italian Sons of Daughters of America today!

Share your favorite recipe, and we may feature it on our website.

Join the conversation, and share recipes, travel tips and stories.