Sal's Old-School Meatballs

Sal's Old-School Meatballs
Staff Writer
Marc Vetri

When we asked Marc Vetri about his thoughts on meatballs, he replied, "My father instilled three things in me [growing up]: 1) Always work for yourself — no matter what; 2) Always have integrity — you are only as good as your word; 3) Always use veal, pork, and beef in meatballs. Life is really that simple!"
We’re glad Vetri follows the same mantra as Lomonaco when it comes to his meatballs. He also suggested a great make-ahead tip if you’re trying to prep in advance. Meatballs can be rolled in flour and frozen in a single layer on a baking sheet, and then stored in a freezer bag for up to two months.

Click here to see How to Make a Better Meatball.

8
Servings
806
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound ground veal
  • 1 Pound ground pork
  • 1 Pound ground beef
  • 4 slices white sandwich bread, torn
  • 1 1/2 Cup milk
  • 3 eggs
  • 2 Cups freshly grated Parmesan cheese, plus more for garnish
  • 1 Cup grated Pecorino cheese
  • 6 Tablespoons chopped flat-leaf parsley, plus more for garnish
  • 2 Tablespoons kosher salt
  • 1/2 Teaspoon freshly ground pepper
  • 1 clove garlic, minced
  • 1 1/2 Cup tipo 00 flour, or all-purpose flour
  • 1/4 Cup grapeseed oil

Directions

Combine the veal, pork, beef, bread, milk, eggs, 2 cups Parmesan, pecorino, 6 tablespoons parsley, salt, pepper, and garlic in a stand mixer fitted with the flat blade. Mix on medium-low speed for 1 minute.

Scoop out 1/8-cup pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so don’t compress it too much. Put the flour in a bowl and toss the meatballs in the flour as you work.

Heat the grapeseed oil over medium heat in a large skillet and, working in batches, add the floured balls, cooking them until golden brown all over, 8-10 minutes total. The internal temperature should be about 155 degrees.

Divide the meatballs among plates; sprinkle with Parmesan and parsley.

Nutritional Facts

Total Fat
55g
79%
Sugar
2g
2%
Saturated Fat
23g
96%
Cholesterol
200mg
67%
Carbohydrate, by difference
19g
15%
Protein
55g
100%
Vitamin A, RAE
186µg
27%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
681mg
68%
Choline, total
122mg
29%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
33µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
88mg
28%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
839mg
100%
Riboflavin
1mg
91%
Selenium, Se
51µg
93%
Sodium, Na
1285mg
86%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
204g
8%
Zinc, Zn
9mg
100%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.