There’s something truly comforting about a well-made meatball. This recipe brings together a delightful blend of beef, veal, and pork, creating a flavor profile that’s rich and robust. The combination of these meats, enhanced by freshly grated Romano cheese and a touch of garlic, offers a classic taste that’s hard to beat. Whether you’re preparing a family dinner or hosting a gathering, these meatballs are sure to impress with their perfect texture and savory goodness.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients and Preparation

The key to these exquisite meatballs lies in the quality of the ingredients and the care taken in their preparation. You’ll need 1 cup of olive oil, 1 pound of ground beef, ½ pound of ground veal, and ½ pound of ground pork. To add depth to the flavor, incorporate 1 cup of freshly grated Romano cheese, 2 eggs, and 2 cloves of minced garlic. Freshness is crucial, so be sure to use 1 ½ tablespoons of chopped Italian flat-leaf parsley. Season the mixture with salt and ground black pepper to taste. To bind everything together, use 2 cups of crumbled stale Italian bread, softened with 1 ½ cups of lukewarm water.

Start by gathering and measuring all your ingredients. This ensures a smooth cooking process and helps maintain the recipe’s balance of flavors.

Step-by-Step Instructions

Begin by combining the ground beef, veal, and pork in a large mixing bowl. This trio of meats provides a robust and complex base for the meatballs. Next, add the grated Romano cheese, eggs, minced garlic, chopped parsley, salt, and pepper. Mix thoroughly to ensure the ingredients are evenly distributed, which is crucial for consistent flavor in every bite.

Gradually incorporate the crumbled bread into the meat mixture. Slowly pour in the lukewarm water, about ½ cup at a time. Mix until the mixture is moist but still holds its shape; typically, 1 ¼ cups of water will suffice. Once mixed, form the mixture into meatballs, ensuring they are uniform in size for even cooking.

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, avoiding overcrowding. Cook the meatballs until they are browned on all sides, slightly crispy, and fully cooked through, which takes approximately 10 to 15 minutes. Drain the cooked meatballs on paper towels to remove any excess oil.

Recipe Tips & Frequently Asked Questions

Tips for selecting the best meats: Choose high-quality, fresh meats from a trusted butcher for the best flavor and texture.
How to properly mix the ingredients for even flavor: Ensure all ingredients are thoroughly combined to distribute flavors evenly.
Advice on achieving the perfect meatball texture: Don’t overmix the meat to avoid a dense texture; gentle handling yields tender meatballs.
Cooking tips for browning and ensuring meatballs are cooked through: Brown the meatballs evenly on all sides and cook over medium heat to ensure they are cooked through without burning the exterior.
Can I substitute the meats with other types? Yes, you can use turkey or chicken as a leaner alternative, but this will alter the flavor and texture.
How can I make this recipe gluten-free? Use gluten-free bread crumbs in place of regular stale bread.
What is the best way to store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Can these meatballs be frozen for later use? Absolutely. Freeze the meatballs on a baking sheet first, then transfer them to a freezer bag for up to 3 months.

What to Serve with This Recipe

Pair these delicious meatballs with classic pasta dishes such as spaghetti or penne, drizzled with marinara or Alfredo sauce. Garlic bread and a fresh green salad make excellent side dishes, complementing the rich flavors of the meatballs. For beverages, a robust red wine or a refreshing sparkling water with a twist of lemon can enhance the meal experience.

Variations and Customizations

Experiment with different herbs and spices to create unique flavor profiles. Consider adding basil, oregano, or thyme for an aromatic twist. For a different cheese flavor, try substituting Romano with Parmesan or Asiago. If you prefer a bit of heat, incorporate some red pepper flakes or finely chopped jalapeños into the mix.

Serving and Presentation Suggestions

For a visually appealing presentation, plate the meatballs on a large serving dish, garnished with fresh parsley or basil leaves. They can be served as a main course with pasta or as an appetizer on toothpicks for easy eating at parties. These meatballs are versatile and can be tailored to suit casual family dinners or elegant gatherings.

Enjoy crafting these delectable meatballs and savoring their rich, satisfying flavors with your loved ones!

Ingredients

1 cup olive oil
1 pound ground beef
½ pound ground veal
½ pound ground pork
1 cup freshly grated Romano cheese
2 eggs
2 cloves garlic, minced
1 ½ tablespoons chopped Italian flat-leaf parsley
Salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water

Instructions

Gather all the ingredients together to prepare for making the meatballs.

In a large mixing bowl, combine the ground beef, veal, and pork. Add the grated Romano cheese, eggs, minced garlic, chopped parsley, salt, and pepper. Mix thoroughly to ensure an even distribution of ingredients.

Gradually incorporate the bread crumbs into the meat mixture. Slowly pour in the lukewarm water, about ½ cup at a time, mixing until the mixture is moist but still holds its shape. Typically, 1 ¼ cups of water are sufficient. Form the mixture into meatballs.

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches. Cook them until they are browned on all sides, slightly crispy, and fully cooked through, which takes approximately 10 to 15 minutes. Once cooked, drain the meatballs on paper towels to remove any excess oil.

Enjoy your perfectly cooked meatballs!