Name: Italian-Style Meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 ounces (in weight) Italian or French bread, crusts removed; 1/3 cup whole milk; 3 eggs; ¾ cup finely minced onions; 1 ½ tablespoons fresh garlic finely minced; ¾ cup freshly grated Parmesan cheese; ¼ cup finely chopped fresh Italian flat leaf parsley; 2 teaspoons salt; ½ teaspoon freshly ground black pepper; 1 ½ pounds ground beef; 1 pound ground pork (not sausage meat); ½ pound ground veal; ¼ cup extra virgin olive oil

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Italian-Style Meatballs

Yield: 28 meatballs (approximately 2 1/2 ounces each) 1x

Prep: 15 minsCook: 45 minsTotal: 1 hour

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Ingredients

3 ounces (in weight) Italian or French bread, crusts removed
1/3 cup whole milk
3 eggs
3/4 cup finely minced onions
1 1/2 tablespoons fresh garlic finely minced
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh Italian flat leaf parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground beef
1 pound ground pork (not sausage meat)
1/2 pound ground veal
1/4 cup extra virgin olive oil

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Instructions

Soak bread in milk in a large bowl.
After the bread soaks for 4-5 minutes, add eggs and beat with the wet bread.
Add onions, garlic, Parmesan, parsley, salt and pepper and stir to combine.
Add the beef, pork and veal and gently work the mixture to combine the ingredients but do not over mix.
Using an ice cream scoop, scoop out meatballs to about 2 ½ ounces each (would roughly fit into a ¼ cup measuring cup). However you can make them any size you want, just adjust cooking times.
Wet your hands and roll out the meatballs into a round shape. Place in the refrigerator to firm up if the mixture gets too warm. They will keep their shape better when cooking if not too soft.
In a large 12”–14” skillet, heat the olive oil over medium heat.
Working in two batches, gently place the meatballs in the pan and cook a few minutes on each side (top, bottom, and all sides), using a few soup spoons to roll the meatballs over as they cook. The meatballs will flatten just a bit and not stay exactly round but as you keep turning and browning, they will form back into a round shape. (strain out oil between batches with a slotted spoon to get rid of any burned bits). Total cooking time for each batch should be about 10-12 minutes. Use a probe thermometer and remove from pan at 150 degrees F.
The meatballs are fully cooked and can be used in a variety of recipes. For spaghetti and meatballs, put the meatballs directly into a pot of your favorite tomato sauce and continue to cook in the sauce for another five to ten minutes. Or place them into hot stock for an Italian Meatball soup.
These meatballs freeze well. Freeze on a single layer in a dish or pan. Once frozen, place in zip lock bags and place back into the freezer.

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Cuisine: Italian Method: stovetop

Find it online: https://www.afamilyfeast.com/italian-style-meatballs/