Italian meatballs. Veal, pork and beef. Grandma's way
Italian meatballs. Veal, pork and beef. Grandma's way! is a medium Italian recipe that serves 4. 480 calories per serving. Recipe by The faceless cook on YouTube.
Prep: 22 min | Cook: 15 min | Total: 47 min
Cost: $11.35 total, $2.84 per serving
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
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
Break Up the Bread
Tear the soaked bread into small pieces directly in the bowl and set aside.
Time: PT2M
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
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
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
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
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
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
Drain and Rest
Transfer cooked meatballs to a paper‑towel‑lined plate to drain excess oil.
Time: PT2M
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
Dietary info: Contains pork, Contains veal, Contains gluten
Allergens: Eggs, Dairy (Parmesan), Gluten (bread)
Ingredient Substitutions
- Instead of Ground Veal: Ground Beef, Ground Turkey
- Instead of Ground Pork: Ground Chicken, Ground Turkey
- Instead of Stale Italian Bread: French Baguette, Ciabatta
- Instead of Eggs: Egg replacer, Flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Fresh Parsley: Dried parsley (1 tbsp)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Cast Iron Skillet
- Mixing Bowl
- Measuring Cups (optional)
- Knife
- Cutting Board
- Spatula or Wooden Spoon (optional)
- Tongs
- Paper Towels (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Soaking the bread until fully saturated but not waterlogged
- Gentle incorporation of the soaked bread to avoid a dense texture
- Maintaining oil temperature around 350°F to achieve a golden crust without burning
Chef Tips from the Video
- Use a blend of veal and pork for authentic flavor and tenderness
- Add a tiny splash of milk to the soaked bread for extra softness if desired
- Finish the meatballs with a drizzle of fresh extra‑virgin olive oil just before serving for shine
Troubleshooting
Meatballs are too dense or hard
Do not over‑mix the bread into the meat and ensure the bread is fully soaked but not waterlogged.
Meatballs fall apart while frying
Make sure the mixture is chilled for 15‑20 minutes before shaping, and handle gently when turning.
Oil smokes or burns the meatballs
Keep the heat at medium; if the oil starts to smoke, lower the temperature and let it settle before adding more meatballs.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze in a single layer, then bag for up to 2 months
Room temperature: Do not store at room temperature; refrigerate promptly
Make-Ahead Tips
- Form the meatballs and refrigerate uncovered on a tray for up to 24 hours before frying
- Freeze uncooked meatballs on a parchment sheet, then transfer to a zip‑top bag; cook from frozen, adding a few extra minutes
Frequently Asked Questions
What is the cultural significance and history of Italian meatballs in Italian cuisine?
Italian meatballs, or polpette, have roots in regional home cooking, often served as a first course or alongside pasta. They embody the Italian tradition of using simple, humble ingredients—meat, stale bread, cheese, and herbs—to create comforting, flavorful dishes passed down through generations.
What are the traditional regional variations of Italian meatballs in Italy?
In Southern Italy, meatballs often include pork and veal with plenty of Parmesan and fresh herbs. Northern versions may add breadcrumbs, milk, or even cheese like Gorgonzola, and sometimes incorporate beef or lamb. Each region adjusts the meat blend and seasoning to local tastes.
How are authentic Italian meatballs traditionally served in Italy?
Traditionally, Italian meatballs are served as a second course (secondo) with a simple tomato sauce, or as part of a mixed antipasto platter. They may also be placed atop pasta or enjoyed on their own with a drizzle of olive oil and fresh parsley.
What occasions or celebrations are Italian meatballs associated with in Italian culture?
Polpette are common at family gatherings, Sunday lunches, and festive holidays such as Christmas Eve, where they appear alongside other comfort foods. They are also a staple at casual weekend meals and picnics.
How does this Italian meatball recipe fit into the broader Italian cuisine tradition?
The recipe follows classic Italian techniques: using a blend of veal and pork, soaking stale Italian bread, and incorporating fresh Parmesan and parsley. These elements reflect the Italian emphasis on balance, texture, and the use of leftover bread to avoid waste.
What are the authentic traditional ingredients for Italian meatballs versus acceptable substitutes?
Authentic ingredients include veal, pork, stale Italian bread, eggs, garlic, fresh parsley, Parmesan, salt, and pepper. Acceptable substitutes are ground beef for veal, chicken or turkey for pork, French baguette for Italian bread, Pecorino Romano for Parmesan, and garlic powder if fresh garlic isn’t available.
What other Italian dishes pair well with these Italian meatballs?
Serve the meatballs with classic marinara sauce over spaghetti, alongside a simple aglio‑olio e peperoncino pasta, or as part of a meatball‑and‑vegetable stew. They also pair nicely with a fresh arugula salad dressed with lemon and olive oil.
What makes these Italian meatballs special or unique in Italian cuisine?
The use of soaked stale Italian bread creates a tender, melt‑in‑your‑mouth texture, while the veal‑pork blend provides a rich flavor profile. The recipe avoids breadcrumbs, staying true to the family tradition described by The Faceless Cook.
How has the Italian meatball recipe evolved over time in Italian cooking?
Historically, meatballs were a way to stretch meat with stale bread. Over time, regional variations introduced different meat blends, cheeses, and cooking methods (frying vs. baking). Modern cooks, like The Faceless Cook, emphasize soaking bread for softness rather than using dry breadcrumbs.
What are the most common mistakes to avoid when making Italian meatballs at home?
Common mistakes include over‑mixing the meat mixture, using dry breadcrumbs instead of soaked bread, frying at too high a temperature which burns the exterior, and overcrowding the pan which steams the meatballs rather than browning them.
How do I know when these Italian meatballs are done cooking?
The meatballs should be golden brown on the outside and reach an internal temperature of 71 °C (160 °F). A quick cut through the center should show no pink, and the juices should run clear.
Can I make these Italian meatballs ahead of time and how should I store them?
Yes. Shape the meatballs and refrigerate uncovered on a tray for up to 24 hours before frying, or freeze them on a parchment sheet and transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the frying time.
What does the YouTube channel The Faceless Cook specialize in?
The YouTube channel The Faceless Cook specializes in straightforward, no‑talk cooking tutorials that focus on classic comfort dishes and family‑style recipes, often highlighting traditional techniques and ingredient shortcuts.
What is the cooking philosophy and style of the YouTube channel The Faceless Cook?
The Faceless Cook emphasizes practical, hands‑on cooking with minimal narration, focusing on clear visual instructions, authentic family recipes, and tips that preserve traditional flavors while keeping the process accessible for home cooks.
Last updated: September 6, 2026
