Classic 3-Meat Italian Meatballs

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:20:00
Total Time: 0:30:00
Serving Size: About 20-25 Meatballs Ingredients
  • 1/3 lbs Ground Beef
  • 1/3 lbs Ground Veal
  • 1/3 lbs Ground Pork
  • 3 minced Garlic Cloves
  • 2 T minced Parsley
  • 1/2 Cups minced Onion
  • 1 tsps Dried Basil
  • 2 T Breadcrumbs
  • 1/2 Cups shredded Mozzarella
  • Salt and Pepper
  • Pinch Cayenne
  • 1 beaten Egg
  • 1 Cups Breadcrumbs
  • 1 T Dried Parsley
  • Combine all ingredients in a large bowl. Season with a little salt and pepper. Make a mini "test" piece and saute it. Taste and check the seasoning. *Rather than frying off all the meatballs and realizing the seasoning is off, do this test round!
  • Using an ice cream scooper, make your meatballs (so they stay uniform in size). Preheat your oven to 350 degrees.
  • Beat your egg in a bowl and add about a teaspoon of water to it to loosen it up. On a plate, combine your 1 cup of breadcrumbs with your dried Parsley. Dip each meatball in the egg wash, then coat with breadcrumbs. Set on a plate.
  • In a large saute pan, add a little Canola Oil, just enough to coat the bottom of the pan. Add in your meatballs and brown on all sides. Remove to a cooling rack that's on a sheet tray. When you're done browning the meatballs, finish them in the oven (about 10 minutes). Serve with your favorite Sauce, with Pasta, or alone!