Southern Italian Meatballs

Submitted 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."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Yields: 48 meatballs
• Serves: 12-15

ingredients

• 907.18 g ground beef
• 453.59 g sweet Italian sausage, casings removed
• 453.59 g ground veal
• 12 garlic cloves, finely minced (please don't use that jar trash)
• 1 bunch parsley stems, removed finely chopped
• 8 slice white bread, tore into little pieces crust removed
• 946.0 ml beef stock
• 236.59 ml fresh grated parmesan cheese or 236.59 ml grana padano
• 118.29 ml romano cheese
• 4.92 ml black pepper
• 7.39 ml sea salt
• 6 eggs, beaten well
• 236.59 ml unseasoned breadcrumbs

directions

1. Combine ground beef, sausage, veal, garlic, and parsley in a large bowl and put aside.
2. 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.
3. 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.
4. Meatballs may be added to your favorite sauce or eat them straight from the oven or pan.

Reviews

[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]