Prep 1 hr
Cook 25 mins
These meatballs are very different because of the texture created after mixing in the food processor. I usually use a homemade tomato sauce but a good store bought sauce will work fine as well (Tomato & Basil). Top meatballs with sauce and mozzarella cheese and let your taste buds delight. Even Nona says she loves them.
- 6 cups dried white bread, cubed and left out overnight (about 1/2 loaf)
- 1 lb ground pork
- 1 lb ground veal
- 1⁄2 lb lean ground beef
- 1⁄3 lb pork fat, ground
- 1⁄3 cup yellow onion, Very finely chopped
- 4 tablespoons parmesan cheese, Freshly grated
- 3 garlic cloves, crushed
- 1⁄2 teaspoon dried marjoram
- 1⁄8 teaspoon cayenne
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 eggs, beaten
- 3 tablespoons extra virgin olive oil
- Place dried bread cubes in a bowl and cover with cold water for 1 hour. Drain and squeeze the water out with your hands.
- Place the bread into a bowl and add the remaining ingredients, except the Olive Oil.
- Mix everything together with your hands very well (my butcher grinds all the meat and pork fat together for me at time of purchase, it definitely helps the mixing process).
- Grind the mixture in a food processor with the Olive Oil, if you have a good sized processor you should be able to do it in two batches, use half the oil each time. Grind the mixture very fine it will take a few minutes; you may have to scrape the bowl down a time or two.
- Return all to the bowl and mix again with your hands.
- Form into meatballs just smaller than a golf ball. The mixture will stick to your hands so keep some cold water handy to moisten your hands when this happens.
- Place the meatballs on a lightly oiled pan and cooked for 25 minutes at 375°F An extra 5 - 10 minutes if you plan to eat them right away.
- Use these meatballs for spaghetti & meatballs. If you are using a homemade sauce place sauce and meatballs in a slow cooker for 4 hours or so. I like just throwing them in the oven topped with sauce and mozzarella cheese and cook them at 375F for 25 minutes.
- I usually double up this recipe and freeze the meatballs for future meals. They turn out just as good for the next meal.