Ingredients
1 lb ground beef (80/20)
0.5 lb ground pork
0.5 lb ground veal
2 slices white bread, crusts removed
1/3 cup whole milk
2 large eggs, lightly beaten
1/2 cup freshly grated Pecorino Romano
1/4 cup fresh Italian parsley, chopped
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil (for searing)
Instructions
Step 1: In a small bowl, soak the bread pieces in milk for 10 minutes to create a panade. Mash with a fork until smooth.
Step 2: In a large mixing bowl, combine the beef, pork, veal, eggs, cheese, parsley, garlic, salt, pepper, and the prepared panade.
Step 3: Gently mix the ingredients using your hands until just combined. Do not overwork the meat.
Step 4: Shape the mixture into 1.5-inch balls (about the size of a golf ball).
Step 5: Heat olive oil in a large skillet over medium-high heat. Sear the meatballs in batches until browned on all sides.
Step 6: Transfer the browned meatballs into a pot of simmering marinara sauce and cook for an additional 15-20 minutes until the internal temperature reaches 160°F.
Notes
For best results, let the meatball mixture chill in the fridge for 30 minutes before shaping.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian
Nutrition
- Serving Size: 3 Meatballs
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg