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
Ingredients
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1/3 pound
Ground chuck
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1/3 pound
Ground veal
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1/3 pound
Ground pork
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1/4 cup
Chopped parsley
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1/2 cup
Grated parmigiana
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1
Clove finely chopped garlic
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4 tablespoons
Flour
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Olive or canola oil for frying
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2
Slices firm sandwich bread, crusts removed
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2 tablespoons
Plain yogurt thinned with 1 tablespoon milk
Directions
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Tear the bread into small pieces and combine with the thinned yogurt. Mash it all together with a fork until the bread is moist.
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Combine beef, veal, pork, parsley, cheese, garlic and bread mixture in a large bowl. Season with salt and pepper.
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Lightly beat the egg, add it to the bowl and mix with the other ingredients.
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Form the meat mixture into two-inch meatballs.
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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.
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Place the meatballs in the refrigerator for at least 20 minutes.
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Heat oil to medium-high. Brown each meatball on all sides. Do not cook all the way through
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Drop the meatballs in your favorite marinara, simmer for ten minutes and bring on the spaghetti.
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