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Author Notes: This is a modification of my Aunt Edith's meatball recipe. I have updated it by mixing beef, pork and veal and changing the ratio of ingredients. My father's family was from Calabria, Italy and my Aunt Edith owned a pizza parlor in East Palestine, Ohio —Torrbrod
The Basic Mix
- 1 pound 85% lean, grass fed ground beef
- 1/2 pound ground pork (preferrably pasture raised)
- 1/2 pound ground veal (preferrably pasture raised). Can substitute dark turkey meat, ground.
- 2 large eggs
- dried bread crumbs, slightly less that the same volume of meat
- 1/2 cup grated reggiano parmigiano cheese, best quality
- 5-6 grates of fresh nutmeg
- A good glug of best quality olive oil
- 1-1/12 teaspoons kosher salt
- several grinds of black pepper
For the Sofrito
- 1 medium carrot
- 1 medium stalk celery
- 1 small onion
- 1 handful Italian parsley
- 1 handful fresh basil
- 2-3 medium garlic cloves
- Preheat the oven to 375 degrees. Roughly chop the vegetables. Put all of the sofrito ingredients into the food processor and process until you have a paste-like consistency.
- Put the sofrito onto a large bowl. Add the eggs, nutmeg, salt, pepper, olive oil, cheese and bread crumbs. Combine until well mixed. Add the meats and mix by hand until well combined. Taste a pea sized portion and correct the salt if necessary.
- I roll the mix by hand into about 2 inch balls. But whatever size pleases you is fine. You can use an ice cream scoop to create even sized portions but with a little practice it is easy to create even sized balls by hand, the old fashioned way!
- Place balls on a parchment lined baking sheet and bake until lightly browned, about 15-20 minutes.
- I generally make these meatballs to put into a marinara sauce for spaghetti and meatballs. If this is your plan, put the baked meatballs into your sauce and simmer until you're ready to eat!