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
ground veal (preferrably pasture raised). Can substitute dark turkey meat, ground.
dried bread crumbs, slightly less that the same volume of meat
grated reggiano parmigiano cheese, best quality
5-6 grates of fresh nutmeg
A good glug of best quality olive oil
several grinds of black pepper
For the Sofrito
medium stalk celery
medium garlic cloves
In This Recipe
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!