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Author Notes: When I was a kid I loved watching my Italian grandmother stand over the stove making her amazing meatballs. She'd always give me the first one out the frying pan. This is a subtle mash-up of her recipe and some others i've tried over the years. The bread mixture was inspired by a Cook's Illustrated recipe a few years back. —LizC
- 1/3 pound Ground chuck
- 1/3 pound Ground veal
- 1/3 pound Ground pork
- 1/4 cup Chopped parsley
- 1/2 cup Grated parmigiana
- 1 Clove finely chopped garlic
- 4 tablespoons Flour
- Olive or canola oil for frying
- 2 Slices firm sandwich bread, crusts removed
- 2 tablespoons Plain yogurt thinned with 1 tablespoon milk
- Tear the bread into small pieces and combine with the thinned yogurt. Mash it all together with a fork until the bread is moist.
- Combine beef, veal, pork, parsley, cheese, garlic and bread mixture in a large bowl. Season with salt and pepper.
- Lightly beat the egg, add it to the bowl and mix with the other ingredients.
- Form the meat mixture into two-inch meatballs.
- Place the flour on your work surface. Quickly roll each meatball through the flour, then roll it in between your hands until the meatball is very lightly coated with flour.
- Place the meatballs in the refrigerator for at least 20 minutes.
- Heat oil to medium-high. Brown each meatball on all sides. Do not cook all the way through
- Drop the meatballs in your favorite marinara, simmer for ten minutes and bring on the spaghetti.
- This recipe was entered in the contest for Your Best Meatballs