• 8servings
  • 20minutes
  • 613calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1/2 pound ground veal

  3. 1/2 pound ground pork

  4. 2 cloves garlic, minced

  5. 2 eggs

  6. 1 cup freshly grated Romano cheese

  7. 1 1/2 tablespoons chopped Italian flat leaf parsley

  8. salt and ground black pepper to taste

  9. 2 cups stale Italian bread, crumbled

  10. 1 1/2 cups lukewarm water

  11. 1 cup olive oil

Instructions Jump to Ingredients ↑

  1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.

  2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.

  3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)


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