Sal's Old-School Meatballs
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.
- 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
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.