The key to Nonna’s succulent meatballs is to mix in the soaked and squeezed pieces of day-old Italian bread instead of using breadcrumbs.
The chunks of bread make for a lighter, spongier texture.
- 2 lbs. ground beef
- 1 lb. ground pork
- 1 lb. ground veal
- 2 eggs, beaten
- 1/2 cup flat leaf Italian parsley, chopped
- 1 cup grated Romano Pecorino cheese
- 1 tablespoon black pepper
- 1-1/2 tablespoons salt
- 5 cloves garlic, minced fine
- 1 cup day-old Italian bread, soaked in water, squeezed, and torn into 1/2 inch pieces
Combine ground beef, pork and veal in a large mixing bowl.
Soak day old Italian bread in water until the water is absorbed.
Squeeze out as much of the water as possible.
Tear the bread into chunks and add to the meat mixture.
Add remaining ingredients in order and mix thoroughly.
Using the palms of the hands, form meatballs 2 to 2-1/2 inches in diameter.
Use this recipe to make red gravy, meatloaf, soups and stews.
Chef’s Notes: When making red gravy, thoroughly brown the meatballs and deglaze the bits on the bottom of the pan with the plum tomatoes called for in the recipe.
This creates a rich red color and hearty flavor.
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