Sal's Meatballs

Yield: 20 servings ( Serving Size: 1 oz meatballs )
Community Recipe from


  • 1/3 pound(s) ground veal
  • 1/3 pound(s) ground pork
  • 1/3 pound(s) ground beef
  • 1 slice(s) white sandwich bread torn
  • 3/4 cup(s) milk
  • 1 egg
  • 2/3 cup(s) parmesan cheese grated
  • 1/3 cup(s) pecorino grated
  • 2 tablespoon(s) flate leaf parsley chopped
  • 2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) ground pepper
  • 1 clove(s) garlic minced
  • 1/2 cup(s) tipo 00 or all purpose flour
  • 2 tablespoon(s) grapeseed oil


  1. Combine the meat, bread, milk, egg, cheese, parsley, salt, pepper and garlic in a mixer fited with a flat blade. Mix on medium-low speed for 1 minute.
  2. Scoop out 1/8 cup portions of meat and gently roll between your hands, forming golf ball-size servings. Put flour in a bowl and toss meatballs in the flour as you work.
  3. Place the grapeseed oil in a large skillet on medium heat. Add the balls; cook until golden brown, 8 to 10 minutes. The internal temperature should be about 155 degrees.

  4. Served with the simplest marinara: Italian canned tomatoes, chopped and then simmered for 30 minutes wiht a little salt.
November 2013

This recipe is a personal recipe added by blibbey and has not been tested or endorsed by MyRecipes.

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