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Italian American Meatballs

Source of Recipe


Food Network Kitchens



List of Ingredients



• 2 slices white sandwich bread, stale and crusts removed (if fresh, dry out in oven a little bit)
  
• ½ lb. ground pork
  
• ½ lb. ground beef chuck
  
• ½ lb. ground veal
  
• ¼ c. + 2 T. grated Parmesan
  
• ¼ c. + 2 T. grated Pecorino Romano
  
• ¼ c. chopped flat-leaf parsley
  
• 2 t. kosher salt
  
• 2 cloves garlic, minced
  
• ½ medium onion, grated
  
• 1 large egg, beaten
  
• Freshly ground black pepper, to taste
  
• 1/3 c. olive oil, divided
  
• 3 c. of your favorite marinara sauce
  






Instructions



1. In a blender or food processor, process the bread into crumbs. In a small bowl toss the breadcrumbs with 1/3 c. cold water to re-hydrate.
   
   
2. In a large bowl, combine the breadcrumbs, pork, veal, beef, cheeses, parsley, salt, onion, garlic and egg and mix until combined. Season the meat mixture with pepper.
   
   
3. Gently form the meat mixture into 18 slightly large than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least an hour or up to 24.
   
   
4. Heat half the oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all side, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
   
   
5. Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through, about 15 minutes.
   
   






Final Comments


Use on pasta or for meatball sandwiches. These can be stored, covered in the refrigerator for 3 days or frozen for up to 6 weeks.

Makes 16 – 18 meatballs. I used an ice cream type scoop to make them and then shaped them by hand.