Tender and flavorful from ground beef, pork, and veal, these meatballs are perfect with spaghetti or even plain with a little marinara sauce.
Prep Time30 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 8servings
Calories: 631kcal
Author: Lucy Brewer
Ingredients
4sliceswhite bread, crusts removed
1cupmilk
3tablespoonsolive oil
1onion, peeled and quartered
3garlic cloves, peeled
Handful of fresh parsley
1poundground round
1poundground veal
1poundground pork
2large eggs
1cupfreshly grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground black pepper
½poundmozzarella cheese, sliced
6cupsmarinara sauce, warm
Instructions
Preheat oven to 375. Lightly grease 9 x 13 inch baking dish. Tear bread into pieces and place in a small bowl. Pour milk over bread.
Place onion, garlic, and parsley in bowl of food processor and pulse until finely chopped. Heat olive oil in skillet over medium heat and saute onion, garlic, and parsley until soft, about 10 minutes. Allow vegetables to cool.
In a large bowl, combine meats and add eggs, cheese, and the cooled vegetables. Squeeze excess milk from bread pieces and add bread to the meat mixture. Season generously with salt and pepper. Gently combine the ingredients with your hands just until mixed. Don't over-mix or your meatballs will be tough.
Form meat into evenly-sized large balls, slightly larger than golf balls. I usually get 10-15 out of this mixture. Place meatballs in baking dish and bake for 30 minutes. Remove from oven and cover with warm marinara sauce. Drape slices of mozzarella cheese over meatballs. Bake another 5 minutes until cheese is melted.