How to Make a Better Meatball Slideshow

Slide 1 of 11
It’s All in the Meat

As Lomonaco points out in his polpettini recipe, it’s a blend of beef, pork, and veal. This is a standard tradition in the art of making meatballs, and it’s not just done for fun — use all beef and the meatball will be too tough. Lightening up the blend with a light meat, says Lomonaco, will give you a soft, fork-tender meatball that would be impossible not to love.