These tender meatballs are easy to make and are great for the whole family.
Couple of notes. The fattier the meat you use, the more tender your meatballs will be. Use your hands for mixing but be sure not to over mix. You can omit cooking the meatballs in the marinara sauce, just make them smaller and cook them all the way through in the skillet with olive oil.
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Meatballs
Ingredients
½lb Ground pork
½lb Ground beef
½lb Ground veal
1C Pecorino Romano, freshly grated
1 Egg
½C Italian parsley, finely chopped
½C Bread crumb
4 Garlic cloves
¼C Onion, chopped
¼C Milk
3T Olive oil
Salt, to taste
Pepper, to taste
4C Marinara sauce
Directions
In a large bowl place pork, beef, veal, Pecorino Romano, egg, parsley and bread crumb. In a food processor finely chop garlic, onion and milk together. Add chopped onion and 1T of olive oil to the meat and season with salt and pepper. Using your hands mix until all ingredients are well combined but be careful not to over mix. Form the meatballs into 2” balls.
In a large skillet over medium heat, heat 2T olive oil. Working in batches, sear meatballs on all sides. Remove from pan and place meatballs in a large saucepan with marinara sauce and simmer over low heat for one hour.
Cibo E Famiglia 