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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
pound Ground chuck
pound Ground veal
pound Ground pork
cup Chopped parsley
cup Grated parmigiana
Clove finely chopped garlic
Olive or canola oil for frying
Slices firm sandwich bread, crusts removed
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