Saturday, August 28, 2010

I'm trying out this one tonight!


  • 1 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 cup freshly grated Romano cheese
  • 1 1/2 tablespoons chopped Italian flat leaf parsley
  • salt and ground black pepper to taste
  • 2 cups stale Italian bread, crumbled
  • 1 1/2 cups lukewarm water
  • 1 cup olive oil


  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 it's 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.)
  4. Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.


  1. How big do you want your meatballs? And how can you tell if they're cooked all the way through?

  2. Well I mainly make my meatballs about the size of a ping pong ball. Sometimes I'll go for the really really big ones, like orange sized. To tell if they're cooked I'll split one open and have a look, the crumble it up and ad it to the sauce while it simmers!

  3. Mmmmm... sounds delicious! Try out Jalapenos some time! (Only tried it in burgers, actually. Jalapenos with a little bit of egg and some other assorted spices. Yum!)

  4. Oh, looks delicious, gonna try this when my grandma comes over!