Ingredients Jump to Instructions ↓

  1. Posted by Chef Chad in Houston TX at anonymous

  2. 1/2 pound ground pork

  3. 1/2 pound ground veal

  4. 1/2 pound ground beef

  5. 2 large eggs, lightly beaten

  6. 1/4 cup grated Parmesan cheese

  7. 4 cloves garlic, finely chopped and saut?ed

  8. 1/3 cup dry bread crumbs

  9. 1/4 cup finely chopped parsley

  10. Salt and freshly ground pepper

  11. 1 cup pure olive oil

  12. Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saut? pan over medium-high heat. Roll the mixture into 1 1/2 inch balls and fry until golden brown, but not cooked through completely. (Remove with a slotted spoon to a plate lined with paper towels.)

  13. (In general, most people use just ground beef in their spaghetti sauce. Instead Bobby suggests the combination of three meats: ground pork, ground veal, ground beef - the same meat combination used for meat loaf. Veal and pork can make this dish a little more expensive, but whether it is a meat sauce or a sauce with meatballs, the added depth of flavor truly surpasses that of a singular ground beef sauce.)


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