Southern Italian Meatballs

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: 1 hr 15 mins
• Serves: 12-15
• Yields: 48 meatballs

Ingredients

• 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

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.