Lisa in Acworth, GA's Note:
I saw this on "How To Boil Water" on Food Network and it looked delicious. Tried last night and they were a huge hit! The pork, beef, veal combo is the secret and the parmesan cheese is delicious. Very yummy recipe and worth the time to make them.
My Private Note
Units: US | Metric
- 2 slices white bread, stale
- 1/3 cup cold milk
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1/2 lb ground beef
- 1/2 cup parmesan cheese, grated
- 2 tablespoons parmesan cheese, grated
- 1/4 cup flat leaf parsley, chopped
- 2 teaspoons salt
- 1/2 medium onions, grated or 1/2 medium onion, finely chopped
- 2 garlic cloves, minced or 2 garlic cloves, pressed
- 1 large egg, beaten
- fresh ground black pepper
- 1/4 cup olive oil, divided
- 1Pulse the bread into crumbs in a food processor.
- 2In a small bowl, toss the bread crumbs with 1/3 cup cold milk to rehydrate.
- 3In a large bowl, combine bread crumbs, pork, veal, beef, Parmesan cheese, parsley, salt, onion, garlic and egg; mix until combined.
- 4Season mixture with pepper.
- 5Gently form meat mixture into about 18 to 25 slightly larger than golf ball sized balls.
- 6Refrigerate for at least 1 hour or up to 24 hours.
- 7Heat the oil in a large, nonstick skillet over medium-high heat.
- 8Add the meatballs and cook, turning occasionally, until well-browned on all sides.
- 9Cook meatballs for another 15 to 25 minutes in your favorite marinara sauce.
- 10These meatballs can be frozen up to 6 weeks.
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Nutritional Facts for Italian-American Meatballs
Serving Size: 1 (266 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 630.0
- Calories from Fat 399
- Total Fat 44.3 g
- Saturated Fat 14.7 g
- Cholesterol 207.3 mg
- Sodium 1633.0 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 0.6 g
- Sugars 1.4 g
- Protein 45.3 g