Marc Vetri's Sal's Old-School Meatballs
A Family Tradition
Marc Vetri's widely considered to be one of the elite Italian chefs in the country. His food is rustic, simple and ingredient-focused.
Makes about sixty 1-ounce meatballs (thirty 2-ounce balls or twenty 3-ounce balls)
Combine the veal, pork, beef, bread, milk, eggs, 2 cups Parmesan, pecorino, 6 tablespoons parsley, salt, pepper, and garlic in a stand mixer fitted with the flat blade. Mix on medium-low speed for 1 minute.
Scoop out 1/8-cup pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so don't compress it too much. Put the flour in a bowl and toss the meatballs in the flour as you work.
Heat the grapeseed oil over medium heat in a large skillet and, working in batches, add the floured balls, cooking them until golden brown all over, 8 to 10 minutes total. The internal temperature should be about 155ÂºF.
Divide the meatballs among plates; sprinkle with Parmesan and parsley.
Recipe courtesy "Rustic Italian Food" by Marc Vetri (Ten Speed Press, November 2011)
Course: Main Course
More Info: Kids Friendly