Sal's Old-School Meatballs

Staff Writer
Sal's Old-School Meatballs
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
705
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.

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.

Nutritional Facts

Total Fat
46g
70%
Sugar
3g
N/A
Saturated Fat
17g
83%
Cholesterol
191mg
64%
Protein
43g
85%
Carbs
28g
9%
Vitamin A
66µg
7%
Vitamin B12
3µg
57%
Vitamin B6
0.7mg
37.1%
Vitamin C
0.5mg
0.9%
Vitamin D
2µg
N/A
Vitamin E
3mg
13%
Vitamin K
3µg
4%
Calcium
286mg
29%
Fiber
1g
5%
Folate (food)
36µg
N/A
Folate equivalent (total)
102µg
26%
Folic acid
39µg
N/A
Iron
4mg
25%
Magnesium
63mg
16%
Monounsaturated
17g
N/A
Niacin (B3)
10mg
51%
Phosphorus
544mg
78%
Polyunsaturated
7g
N/A
Potassium
580mg
17%
Riboflavin (B2)
0.7mg
43.7%
Sodium
683mg
28%
Thiamin (B1)
0.8mg
52.1%
Trans
1g
N/A
Zinc
6mg
41%

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