Old World Meatballs
Family first. Meatballs a close second.
Tender, traditional-style meatballs made with three meats, milk-soaked bread, and freshly grated cheese. Bring your favorite sauce. We’ll handle the meatballs.
Makes approximately 24 meatballs
Ingredients:
1 lb ground beef (80/20)
½ lb ground pork
½ lb ground veal
3 oz day-old Italian bread, tough crust removed and torn into pieces
¾ cup whole milk
2 large eggs, lightly beaten
½ cup freshly grated Parmigiano-Reggiano
¼ cup freshly grated Pecorino Romano
3 garlic cloves, finely minced
¼ cup chopped flat-leaf parsley
1 tsp fine sea salt
½ tsp black pepper
Olive oil, for browning
Your favorite tomato sauce, enough to mostly cover the meatballs
Cooking instructions:
Soak the bread. Combine bread and milk. Let soften for 10 minutes, pour off any unabsorbed milk, and mash into a paste.
Mix gently. Stir eggs, cheeses, garlic, parsley, salt, and pepper into the bread. Add the meats and mix by hand just until combined.
Shape. Gently roll into approximately 24 meatballs, about 1¾ inches across. Don’t pack them tightly.
Brown. Heat a thin layer of olive oil in a skillet over medium heat. Brown meatballs in batches on two or three sides, about 6–8 minutes per batch.
Finish in your favorite sauce. Transfer to gently simmering sauce. Partially cover and cook for 25–35 minutes, until the centers reach 160°F. Rest for 5 minutes before serving.
Vito’s tip: A light hand makes a tender meatball. Mix less. Don’t squeeze.