Italian meatballs. Veal, pork and beef. Grandma's way!

Ingredients

• 12 oz Ground Veal (80% lean, freshly ground)
• 12 oz Ground Pork (80% lean)
• 6 oz Stale Italian Bread (crust included, soaked until soggy then squeezed)
• 2 large Eggs (room temperature)
• 3 cloves Garlic (finely minced)
• 0.5 cup Fresh Parsley (chopped)
• 0.75 cup Parmesan Cheese (freshly grated)
• 2 tbsp Olive Oil (extra virgin, for frying)
• 1 pinch Salt (to taste)
• 1 dash Black Pepper (freshly ground)

Instructions

1. Soak the Bread

   Place the stale Italian bread in a bowl and run cold water over it, pressing until the bread is fully saturated but not waterlogged. Then gently squeeze out excess water so the bread is soggy but not dripping.

   Time: PT5M

2. Break Up the Bread

   Tear the soaked bread into small pieces directly in the bowl and set aside.

   Time: PT2M

3. Combine the Meats

   In a large mixing bowl, add the ground veal and ground pork. Break them up with your hands or a fork until loosely combined.

   Time: PT2M

4. Add Wet Ingredients

   Add the two eggs, minced garlic, chopped parsley, and grated Parmesan to the meat bowl. Sprinkle in a pinch of salt and a dash of black pepper.

   Time: PT3M

5. Incorporate the Bread

   Add the soaked bread pieces to the meat mixture. Gently fold until just combined; avoid over‑mixing to keep the meatballs tender.

   Time: PT5M

6. Shape the Meatballs

   With damp hands, form the mixture into 2.5‑ounce (≈70 g) balls, about 12‑14 total. Place them on a tray.

   Time: PT5M

7. Heat the Oil

   Add 2 tbsp olive oil to the cast‑iron skillet and heat over medium until the oil shimmers (about 350°F).

   Time: PT5M

   Temperature: 350°F

8. Fry the Meatballs

   Working in batches, add the meatballs to the hot skillet. Cook, turning occasionally, until browned all over and cooked through, about 8‑10 minutes total per batch.

   Time: PT10M

   Temperature: 350°F

9. Drain and Rest

   Transfer cooked meatballs to a paper‑towel‑lined plate to drain excess oil.

   Time: PT2M

10. Serve or Store

    Serve immediately with marinara or pasta, or let cool before storing.

    Time: PT1M

Nutrition Facts

Calories

480

Protein

30 g

Carbohydrates

10 g

Fat

30 g

Fiber

1 g