Mama Mia! Now this is a meataballa……..In Italian, meatball is called polpette. This delicate blend of just the right meats and accompanying ingredients is what it’s all about……..Fuggedaboutit! Eat them as is or put them into the sauce or make them parmesan. This is as good as it gets……………….
1 lb. ground sirloin
1 lb. ground pork
1 lb. ground veal
7 cloves garlic (chopped fine & peeled)
3/4 cup bread crumbs
3 eggs
3 slices of bread that have been soaked in milk
1 1/2 cups grated parmesan or romano cheese
2 tblsp salt
3 tblsp basil (chopped fine or dried)
3 tblsp parsley (chopped fine or dried)
3 tblsp pure olive oil
Once again, clean hands are the best tool! In a large bowl, add all of the above ingredients. Mix well to combine thoroughly but do not over mix as this will lead to a tough meatball. Scoop a large handful of the mixed meats into the palm of your hand and roll into a ball. In the Confessore home, we made large meatballs because we did everything big! Plus, skimpy ones get lost in the sauce.
In a large skillet, place 3 tblsp of pure olive oil. Heat on low. Place the rolled meatballs into the skillet, one at a time. Be careful of the popping oil. Increase heat to medium. Let brown nicely on all sides, top and bottoms too so you have to carefully turn them when in the skillet. Remove to paper towels to absorb the oil. There can be a little pink inside because if you are putting them into your sauce, they will cook thoroughly in the sauce process. If using them for parmesan, they will cook thoroughly in the oven. If eating them as is, cook until all pink is gone from sight. Generally an internal cooking temperature of 165, measured with a cooking thermometer, is the key to eating safe chopped meats.
Level: Easy
Mangia!
Note: Ground turkey can be used to replace one of the meats in the recipe for a lighter fare.