Recipe by venom59
This recipe was my Grandmother's - a sweet little lady from Bari Italy. The only thing I changed was the type of bread. Since the crust was removed from the Italian loaf, I use white bread.
Top Review by Sydney Mike
Loved the meat combo used here & look forward to enjoying these for a few months, at least, 'cause for the most part, they were made for me to freeze! Half of 'em I baked, & the other half I fried, just to see which process I'd like better! Truth be told, I liked baking them over frying, but I did like the way the fried one were nicely browned! Thanks for this great recipe keeper! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
- 2 lbs ground beef
- 1 lb sweet Italian sausage, casings removed
- 1 lb ground veal
- 12 garlic cloves, finely minced (please don't use that jar trash)
- 1 bunch parsley stems, removed finely chopped
- 8 slices white bread, tore into little pieces crust removed
- 1 quart beef stock
- 1 cup fresh grated parmesan cheese or 1 cup grana padano
- 1⁄2 cup romano cheese
- 1 teaspoon black pepper
- 1 1⁄2 teaspoons sea salt
- 6 eggs, beaten well
- 1 cup unseasoned breadcrumbs
Directions See How It's Made
- Combine ground beef, sausage, veal, garlic, and parsley in a large bowl and put aside.
- Mix the bread, beef stock, Parmesan cheese, romano cheese, pepper, sea salt, eggs, and breadcrumbs together. Combine well, cover and refrigerate for at least 2 hours or over night.
- Roll into1-1/2 size balls and fry in 1' of olive oil until golden brown on all sides, or bake for 25 minutes at 375 degrees Fahrenheit - great either way.
- Meatballs may be added to your favorite sauce or eat them straight from the oven or pan.