Recipe courtesy of Marc Vetri
Show: Unique Eats
Episode: Small Bites
Sal's Old-School Meatballs
40 min
40 min
10 to 14 Meatballs
40 min
40 min
10 to 14 Meatballs


  • 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 


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.

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