• 1 pound ground veal
• 1 pound ground pork
• 1 pound ground beef
• 4 slices white sandwich bread, torn
• 1½ cups milk
• 3 eggs
• 2 cups freshly grated Parmesan cheese, plus more for garnish
• 1 cup grated Asiago cheese
• 6 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons kosher salt
• ½ teaspoon freshly ground pepper
• 1 clove garlic, minced
• 1 cup  all-purpose flour
• ¼ cup grape seed oil

• Combine the veal, pork, beef, bread, milk, eggs, 2 cups Parmesan, Asiago, 6 tablespoons parsley, salt, pepper, and garlic in a stand mixer fitted with the flat blade.
• Mix on medium-low speed for 1 minute.
• Scoop out  pieces of meat (I use an ice cream spoon) and gently roll them between your hands into balls about the size of a golf ball.
• The meat will be soft, so don’t compress it too much.
• Put the flour in a bowl and toss the meatballs in the flour as you work.
• Heat the grape seed oil over medium heat in a large skillet and, working in batches, add the floured balls, cooking them until golden brown all over, 8 to 10 minutes total.  (The internal temperature should be about 155°F.)


Print Friendly, PDF & Email