Italian-American Meatballs

"I saw this on "How To Boil Water" on Food Network and it looked delicious. Tried last night and they were a huge hit! The pork, beef, veal combo is the secret and the parmesan cheese is delicious. Very yummy recipe and worth the time to make them."
 
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Ready In:
50mins
Ingredients:
14
Yields:
18-25 meatballs
Serves:
4
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ingredients

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directions

  • Pulse the bread into crumbs in a food processor.
  • In a small bowl, toss the bread crumbs with 1/3 cup cold milk to rehydrate.
  • In a large bowl, combine bread crumbs, pork, veal, beef, Parmesan cheese, parsley, salt, onion, garlic and egg; mix until combined.
  • Season mixture with pepper.
  • Gently form meat mixture into about 18 to 25 slightly larger than golf ball sized balls.
  • Refrigerate for at least 1 hour or up to 24 hours.
  • Heat the oil in a large, nonstick skillet over medium-high heat.
  • Add the meatballs and cook, turning occasionally, until well-browned on all sides.
  • Cook meatballs for another 15 to 25 minutes in your favorite marinara sauce.
  • These meatballs can be frozen up to 6 weeks.

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RECIPE SUBMITTED BY

I have grown up with a love for cooking, thanks to my first generation Italian grandmother and mother! <br>I live in Acworth, GA - about 30 miles north of Atlanta in a lovely golf community. I work part-time, from home now that I have have 2 small children, Trey & Isabella. I work as a Client Services Consultant for a human resources consulting firm in Atlanta.
 
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