Sal's Old-School Meatballs

Name: Sal's Old-School Meatballs
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 10 to 14 Meatballs
Cuisine: italian
Ingredients: 1/3 pound ground veal; 1/3 pound ground pork; 1/3 pound ground beef; 1 slice white sandwich bread, torn; 3/4 cup milk; 1 egg; 2/3 cup freshly grated Parmesan, plus more for garnish; 1/3 cup grated pecorino; 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish; 2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1 small clove garlic, minced; 1/2 cup tipo 00 flour or all-purpose flour; 2 tablespoons grapeseed oil

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 10 to 14 Meatballs

Level: Easy

Total: 40 min
Active: 40 min

Yield: 10 to 14 Meatballs

Ingredients

1/3 pound ground veal

1/3 pound ground pork

1/3 pound ground beef

1 slice white sandwich bread, torn

3/4 cup milk

1 egg

2/3 cup freshly grated Parmesan, plus more for garnish

1/3 cup grated pecorino

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 small clove garlic, minced

1/2 cup tipo 00 flour or all-purpose flour

2 tablespoons grapeseed oil

Directions

Combine the veal, pork, beef, bread, milk, egg, Parmesan, pecorino, parsley, salt, pepper and garlic in a stand mixer fitted with the flat blade. Mix on medium-low speed for 1 minute.
Scoop out 2-tablespoon pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so don¿t compress it too much. Put the flour in a bowl and toss the meatballs in the flour as you work.
Heat the grapeseed oil over medium heat in a large skillet and, working in batches, add the floured balls, cooking them until golden brown all over, 8 to 10 minutes total. The internal temperature should be about 155 degrees F.
Divide the meatballs among plates; sprinkle with Parmesan and parsley.

Recipe courtesy of Marc Vetri, Adapted from "Rustic Italian Food" (Ten Speed Press, November 2011).