Mixed Meat Meatballs with Pork, Veal, and Beef
These mixed meat meatballs combine the rich flavors of pork, veal, and beef, making them a crowd-pleaser at any gathering. Packed with fresh ingredients and bursting with flavor, these meatballs will have your guests asking for your cooking secrets.
Equipment
- paper towels
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- 1 pound of ground beef
- ½ pound of ground veal
- ½ pound of ground pork
- 2 cloves of garlic minced
- 2 large eggs
- 1 cup of grated fresh Romano cheese
- 1 ½ tablespoons of chopped 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
- In a large mixing bowl, combine the ground beef, veal, and pork.
- Add the minced garlic, eggs, grated Romano cheese, and chopped parsley to the meat mixture.
- Season with salt and pepper if desired.
- Gradually add the crumbled Italian bread to the mixture, stirring continuously.
- Slowly pour in the warm water, ½ cup at a time, while mixing.
- The mixture should be moist but firm enough to hold its shape when rolled into meatballs.
- You may not need all 1 ½ cups of water.
- Shape the mixture into meatballs, ensuring they are well-formed.
- Heat the olive oil in a skillet over medium heat.
- Fry the meatballs in batches, turning them to ensure they are evenly browned and slightly crisp on all sides.
- The meatballs are fully cooked when they are deeply browned and firm to the touch.
- Remove the cooked meatballs from the skillet and drain any excess oil on paper towels.
- Serve hot, and enjoy the rich, flavorful meatballs on their own or with your favorite sauce.
Notes / Tips / Wine Advice:
Pair with a bold red wine like Chianti or Sangiovese to complement the rich flavors of the meat.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 10 g | Protein: 25 g | Fat: 35 g | Fiber: 1 g | Sugar: 1 g | Salt: 600 g
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