Meatballs Series, Episode 2: Triple Down (Italian) Meatballs
Episode 2 of the meatball series continuing on with classic Italian meatballs that use three different types of protein for the ultimate flavor profile. This recipe is adapted from Family Style Food and incorporates some aspects of my Nana Jo’s meatball recipe. I love how cozy these meatballs are and how easy they are to prep for the week (especially if you opt to bake them!) Let’s get cookin’!
Original recipe from Family Style Food.
INGREDIENTS
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 large eggs, lightly beaten
1/2 cup parmesan or pecorino, grated
3 garlic cloves, finely minced
1/4 cup Italian flat leaf parsley, minced
1/4 cup fresh breadcrumbs
1/4 cup whole milk
2 tsp kosher salt
1 tbsp freshly cracked black pepper
Good Parmesan cheese, for serving
Minced parsley, for serving
Olive oil
Instructions
Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. Add the eggs, cheese, garlic, salt, and pepper to the bowl and mash together to form a coarse paste.
Put the beef, pork, and veal in a large bowl and mix with a fork to blend. Add the bread mixture and parsley. Blend everything together well, using your hands, large wooden spoon or large fork(s). You can also mix in a standing mixer on low speed, just until blended. The meatball mixture can be mixed and refrigerated 2 days ahead of shaping and cooking.
Use a ¼-cup measuring cup or cookie scoop to portion the mixture and roll lightly into balls. They don’t have to be perfect — misshapen meatballs have character and hold sauce better!
Pour enough oil into a large skillet to coat the bottom and place over medium-high heat. When the pan is hot, add as many meatballs as will fit in the pan without crowding. Note: They should sizzle as soon as they hit they pan or the pan isn’t hot enough.
Brown the meatballs on all sides. Cover the pan, lower the heat and continue cooking and until the meatballs are firm and cooked through (165 degrees on an instant thermometer), which should take about 15 minutes total. Repeat the frying with remaining meatballs, pouring out the oil and adding a fresh layer each time. Transfer cooked meatballs to the plate lined with paper towel(s) to absorb any excess oil.
I serve the meatballs over polenta but you can also serve them with a simple homemade sauce if you’d prefer. To do this, transfer the meatballs to a pot of simmering sauce just after browning on all sides. Simmer until they're cooked through, 10-12 minutes.
To bake the meatballs:
Preheat the oven to 425 degrees F.
Arrange the meatballs on an olive-oiled coated rimmed baking sheet. Bake 10 minutes, then turn the meatballs over with a spatula or pair of tongs. Continue baking until nicely browned and cooked through, another 10-12 minutes.
Serve the warm meatballs with marinara sauce or your favorite prepared tomato sauce.
Breadcrumb Notes:
To make fresh breadcrumbs, trim off the crust from one or two slices of hearty white bread. Tear or slice the bread into small pieces or pulse in a food processor to make coarse pea-size crumbs.
To use dried breadcrumbs: Adjust the amount to 1/3 cup instead of the 1/2 cup of fresh crumbs. I recommend unseasoned dried breadcrumbs. If yours are seasoned, reduce the amount of salt in the recipe by 1/2 teaspoon.
Panko: Use the full amount (1/2 cup), adding more by the tablespoon if the mixture doesn’t hold together
Gluten-free breadcrumbs: Fresh or dried will work fine, following the tips above.
