Sal's Old-School Meatballs

By norsegal8

Sal’s Old School MeatballsNote from Marc:
My father instilled three things in me: (1) Always work for yourself—no matter what, be the boss; (2) Always have integrity—you are only as good as your word; (3) Always use veal, pork, and beef in meatballs. Life really is that simple!
Makes about sixty 1-ounce meatballs (thirty 2-ounce meatballs or twenty 3-ounce meatballs)

Ingredients

• 1 pound ground veal
• 1 pound ground pork
• 1 pound ground beef
• 4 slices white sandwich bread, torn
• 1 1/2 cups milk
• 3 eggs
• 2 cups freshly grated Parmesan cheese, plus more for garnish
• 1 cup grated pecorino cheese
• 6 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• 2 tablespoons kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 clove garlic, minced
• 1 1/2 cups tipo 00* flour or all-purpose flour
• 1/4 cup grapeseed oil

Preparation

Step 1

Directions
Combine the veal, pork, beef, bread, milk, eggs, 2 cups Parmesan, pecorino, 6 tablespoons parsley, salt, pepper, and garlic in a stand mixer fitted with the flat blade. Mix on medium-low speed for 1 minute.
Scoop out ⅛-cup pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so don’t compress it too much. Put the flour in a bowl and toss the meatballs in the flour as you work. Heat the grapeseed oil over medium heat in a large skillet and, working in batches, add the floured balls, cooking them until golden brown all over, 8 to 10 minutes total. The internal temperature should be about 155°F.
Divide the meatballs among plates; sprinkle with Parmesan and parsley.
*you can buy this flour from King Arthur Flour – it is called Italian-style flour