Using equal parts ground beef, veal, and pork keeps these meatballs juicy and flavorful as they cook, and poaching them in chicken stock makes them even more flavorful. Feel free to toss these with spaghetti, nestle them into a scrumptious meatball sub, or just devour them all on their own.
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Place the onions and garlic in a deep, large pot and cover by 2 inches with canola oil. Place over high heat and cook until golden brown, about 8-10 minutes. Drain and reserve the oil. Let the onions and garlic cool.
Place all of the meat in a large mixing bowl. In a medium-sized bowl, whisk the eggs and milk together and pour over the ground meat mixture. Add the grated Parmesan and breadcrumbs. Season with the salt and pepper. Add the cooked onions, garlic, and chicken stock. Mix well. Shape into 6-ounce meatballs, place on a baking sheet, and let rest in the refrigerator for at least 1 hour before frying.
Fill a heavy-bottomed sauté pan halfway full with the reserved oil. Heat the oil over medium-high heat. When the oil is hot, add the meatballs one at a time. Do not overcrowd the pan. (Batches of 4 will work best.) When the meatballs are brown on one side, turn over and brown the other side evenly.
Remove from the pan and let rest. Add the meatballs to a large saucepot and add chicken stock. Season with salt and pepper, to taste. Bring to a simmer and poach gently for 20 minutes. Remove from the pot, toss with your favorite tomato sauce, and enjoy!