These are real meatballs. If you were only using ground beef in your meatballs before, then you were doing them wrong! Pork and veal is where the real flavor comes from. I also use a tiny bit of mild Italian sausage just like the old country. To make them nice and moist, have them cook in a big pot of homemade red gravy for 1 to 2 hours. Make them as big or small as you like. They should serve about 4, could be more or less depending on the appetite of your family. Rubbing your hands in olive oil helps make perfectly round meatballs. Fresh herbs and produce make all the difference in the world with the flavor. Laziness results in a whack in the head from your nonna's wooden spoon! Lastly, all Italian cooking should have the love, so you better be using your hands when mixing the meat, don't be afraid of good cooking!
- Ready In:
- 1⁄2 lb ground chuck
- 1⁄4 lb ground pork
- 1⁄4 lb ground veal
- 1⁄4 lb mild Italian sausage, casing removed
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon fresh basil, chopped
- 1⁄2 teaspoon fresh oregano, chopped
- 2 tablespoons fresh parsley, chopped
- 1 small vidalia onion, minced
- 3 garlic cloves, minced
- 1 1⁄2 cups dried breadcrumbs
- 1⁄4 cup parmigiano-reggiano cheese, grated
- 1⁄2 cup whole milk
- 1 large egg, beaten
- 2 tablespoons extra virgin olive oil (imported)
- Mix all ingredients together by hand (except the olive oil).
- Rub your hands with some left over olive oil.
- Roll into golf ball-size meatballs.
- Fry in olive oil until all are cooked.
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These are some of the most tasty meatballs I have ever had or made. They are full of flavour and moist. I suggest doubling the recipe and adding the milk contrary to the other review it does moisten the bread crumbs which adds to the texture of these delightful morsels. The fresh herbs are also essential to the overall success of this recipe. Stay the course and follow this recipe to the "T" and you'll be cooking the most authentic Italian meatballs you've every tasted
These are the real deal meatballs! You are so right that meatballs have to be made with a combination of beef, pork, and veal. Like you I also include some sausage just for the something extra factor. This recipe is very similar to the "handed down" one my family uses. The exception is the addition of milk. I didn't notice much of a difference by adding it. In an effort to cut calories I also have started broiling mine till they are browned on all sides rather than frying them. As far as taste and appearance goes there is not much difference in the end result. Thank you for posting your recipe and saving me from having to try and actually measure things out and post mine.