Sal’s Old School Meatballs

By Valarie

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

Details

Servings 1
Adapted from saramoulton.com

Preparation

Step 1

Makes about sixty 1-ounce meatballs (thirty 2-ounce meatballs or twenty 3-ounce meatballs)

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.

Directions

Heat the oil in a large skillet over moderately low heat. Add the onion and garlic and cook until softened. Add the potatoes and tomatoes and simmer until the potatoes are tender, about 30 minutes.  Mash with a whisk and add salt and pepper to taste.