Pork, Veal, and Beef Meatballs
Meatballs with a variety of meat pack more favor in every bite. This
mixed recipe adds that little something extra to your meatball that will
have your guests wanting your cooking secrets. Keep your
ingredients fresh and these meatballs are sure to be a crowdpleaser!
Ingredients
- 1 pound of ground beef
- ½ pound of ground veal
- ½ pound of ground pork
- 2 cloves of minced garlic
- 2 large eggs
- 1 cup of grated fresh Romano cheese
- 1 ½ tablespoons of cut Italian flat leaf parsley
- 2 cups of crumbled Italian bread
- About 1 ½ cups of warm water
- 1 cup of olive oil
- Salt and ground black pepper as needed
Instructions
- Start by combining all your meats in a large mixing bowl.
- Add in the garlic, eggs, cheese and parsley. If desired, add salt and pepper.
- Add bread crumbs to the mixture by putting in small portions while you stir.
- Slowly add the water ½ cup at a time.
- The mixture should be moist, but be sure it will still hold its shape when rolled into meatballs.
- You may not need the entire 1 ½ cups of water.
- Shape the mixture into meatballs.
- Fry batches of meatballs by first heating olive oil in a skillet.
- Meatballs are fully cooked when they are very brown and somewhat crisp.
- Remove the meatballs and drain excess oil by laying on a paper towel.
- If the meatballs are having trouble holding their shape, try covering them while they are cooking.
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