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Ingredients
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 pound ground beef
- 2 large eggs, lightly beaten
- 1/3 cup grated Parmesan
- 4 cloves garlic, finely chopped and sauteed
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped Italian parsley leaves
- 1 cup pure olive oil
- Salt and freshly ground pepper
Details
Servings 4
Preparation
Step 1
Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper.
Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat.
When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely.
Remove with a slotted spoon to a plate lined with paper towels.
Add meatballs to sauce and let simmer for 10 to 15 minutes, until the sauce has thickened and meatballs are tender.
or
If you're impatient, the meatballs may be transferred to a cookie sheet in a 375°F degree oven after they've browned but before they are fully cooked inside, to finish off cooking in the oven. While the half finished meatballs are baking, you can continue using the skillet to start browning the next batch.
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