Recipe courtesy of Marc Vetri

Sal's Old-School Meatballs

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 10 to 14 Meatballs
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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 


  1. 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.
  2. 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.
  3. 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.
  4. Divide the meatballs among plates; sprinkle with Parmesan and parsley.