This is an adapted recipe from my family. It is the #1 preferred way of preparing meatballs in our house. The veal really adds texture and flavor. If you can not locate ground veal, use a beef / pork mix, about 60/40 beef to pork mix.

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Name: TBC's Italian Meatballs
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 1 pound ground beef not too lean; 1/2 pound ground pork; 1/2 pound ground veal; 3 cloves garlic minced; 2 large Eggs; 1 cup Parmesan cheese grated (i prefer freshly grated); 2 tablespoons Fresh Italian parsley finely chopped; 2 cup Bread crumbs Italian Seasoned (Progresso or other); 1/4 cup 2% Milk; 1 cup Olive oil; 1 cup Water luke warm; 1 dash salt to taste; 1 dash black pepper to taste; 1 Tomato Sauce Recipe your choice or jarred

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INGREDIENTS

1 pound ground beef ; not too lean
1/2 pound ground pork
1/2 pound ground veal
3 cloves garlic ; minced
2 large Eggs
1 cup Parmesan cheese grated ; (i prefer freshly grated)
2 tablespoons Fresh Italian parsley ; finely chopped
2 cup Bread crumbs ; Italian Seasoned (Progresso or other)
1/4 cup 2% Milk
1 cup Olive oil
1 cup Water ; luke warm
1 dash salt ; to taste
1 dash black pepper ; to taste
1 Tomato Sauce Recipe ; your choice or jarred

Servings

INSTRUCTIONS

1. Combine beef, veal, and pork in a large bowl.

2. Add garlic, eggs, cheese, parsley, milk, salt and pepper.

3. Blend bread crumbs into meat mixture. Slowly add the water 1/4 cup at a time. The mixture should be very moist but hold shape when rolled.

4. I like to lay out some wax paper on a plate and roll up the meatballs and put a little bread crumb on the wax paper and roll them onto the plate, or just shape meatballs and set aside for frying

5. By this time you need to have your tomato sauce going in a sauce pot or skillet large enough to hold sauce & meatballs.

6. 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.

7. Once all the meatballs have been drained, lightly put them in the sauce pot, and let them soak for 30 - 60 minutes over very low heat.

8. Plate & serve with fresh grated Romano cheese, or over a dish of pasta. Enjoy!

9. Recipe should yield 16 - 24 Meatballs depending on how big you roll them :)

NOTES

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TBC's Italian Meatballs

1 pound ground beef not too lean
1/2 pound ground pork
1/2 pound ground veal
3 cloves garlic minced
2 large Eggs
1 cup Parmesan cheese grated (i prefer freshly grated)
2 tablespoons Fresh Italian parsley finely chopped
2 cup Bread crumbs Italian Seasoned (Progresso or other)
1/4 cup 2% Milk
1 cup Olive oil
1 cup Water luke warm
1 dash salt to taste
1 dash black pepper to taste
1 Tomato Sauce Recipe your choice or jarred

1.  Combine beef, veal, and pork in a large bowl.

2.  Add garlic, eggs, cheese, parsley, milk, salt and pepper.

3.  Blend bread crumbs into meat mixture. Slowly add the water 1/4 cup at a time. The mixture should be very moist but hold shape when rolled.

4.  I like to lay out some wax paper on a plate and roll up the meatballs and put a little bread crumb on the wax paper and roll them onto the plate, or just shape meatballs and set aside for frying

5.  By this time you need to have your tomato sauce going in a sauce pot or skillet large enough to hold sauce & meatballs.

6.  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.

7.  Once all the meatballs have been drained, lightly put them in the sauce pot, and let them soak for 30 - 60 minutes over very low heat.

8.  Plate & serve with fresh grated Romano cheese, or over a dish of pasta. Enjoy!

9.  Recipe should yield 16 - 24 Meatballs depending on how big you roll them :)

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TBC's Italian Meatballs by TheBipolarCook
thebipolarcook

Nutrition

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Serving Size: 1 Serving (393g)
Recipe Makes: 8 Servings

Calories: 865
Calories from Fat: 272 (31%)

Amt Per Serving		% DV

	Total Fat 30.2g	40 %
	Saturated Fat 8.4g	42 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 6.1g
Cholesterol 254.9mg		78 %
Sodium 9766.9mg		337 %
Potassium 1185.1mg		31 %
Total Carbohydrate 91.7g		27 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 84.6g
Protein 54.9g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 865

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TBC's Marinara Sauce

I recommend preceding it with this recipe

"Prepare this sauce before starting the meatballs, and let the meatballs soak in the sauce for a few hours, they will be moist, juicy, and so full of flavor!" — thebipolarcook

What would you serve with this? Link in another recipe.

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REVIEWS

aarontoth1

The worst meatballs ever. Tasted awful. Do not bother with this horrible recipe. If I could have rated this below a 1 star, it would be -4.5

thebipolarcook

This is my favorite way of preparing meatballs! Using veal gives the meatball such great taste and a wonderful texture!

10y