MEATBALLS
These meatballs are packed with flavor thanks to the addition of Hot Italian Sausage, which was inspired by my father in law (though I never had the opportunity to try them). The veal and the milk add tenderness so they are not too dense. Rather than pan frying them, I cook them on rimmed sheet pans in the oven which is so much easier, especially when making a lot. My nephew Joe says they are the "Best Ever". Makes 18 3" or 24 2" meatballs.
Ingredients
- 2 pounds Ground Beef Chuck
- 1 pound Ground Veal **
- 1 pound Ground Pork
- 3 Hot Italian Sausages, remove from casings or 1 pound bulk sausage
- 1 Cup Onions finely chopped
- 2 TBSP Garlic finely minced
- ½ Cup Flat Leaf Parsley chopped
- ½ Cup grated Parmigiano Reggiano
- 4 Eggs
- 1 Cup Bread Crumbs preferably fresh
- 4 slices Bread crusts removed (use a good quality bread, such as a rustic Italian or Sour Dough, not seeded, you can use the same loaf for bread crumbs)
- ½ Cup Milk
- 1 tsp Kosher Salt & Black Pepper freshly ground
- ½ Cup Olive Oil it does not need to be Extra Virgin
Instructions
- Preheat oven to 350*. Place 2 racks on the upper and lower thirds of the oven.
- Place bread slices in a shallow baking dish or pie plate. Heat the milk in the microwave for 30-45 seconds (until hot but not boiling) and pour over the bread.
- Place all of the meats in a very large bowl. Using your hands (I like to use disposable kitchen gloves) combine the meats until they are well blended.
- Add all remaining ingredients, crumbling the moistened bread so that there are not any large pieces.
- Mix together with your hands until well blended, making sure to scrape from the bottom to ensure all ingredients are well incorporated.
- Line a sheet pan or cookie sheet with parchment.
- Roll meat mixture into balls and place them on the parchment lined pan.
- Pour 1/4 cup oil into 2 rimmed sheet pans and place in the oven to allow the oil to heat for about 5-10 minutes.
- Place the meatballs on the sheet pans with the hot oil and return to the oven.
- Bake for about 15 minutes, until the meatballs are browned on the bottom. Turn the meatballs to the other side and then return to the oven, switching the position of the pans, and cook for another 10-15 minutes.
- Add the meatballs to the Tomato Sauce and simmer for at least 30 minutes and up to 2 hours to tenderize and absorb the flavors from the sauce.
Notes
KTINA'S TIPS
- You may need to have your butcher grind the veal for you.
- To make fresh bread crumbs, simply toast 8 slices of the bread and grind in the dry container of a Vitamix or in a food processor.
- Along with the Sauce recipe, a lot of chopped garlic is needed (especially if you're doubling it as I sometimes do), so I like to buy peeled garlic and pop it into my Cuisinart Mini-prep food processor to save time. You can also use a garlic press.
- I like to make larger 3” meatballs as I find they hold up better to freezing.
- It is not important that meatballs are cooked through, as they will finish cooking in the sauce.