Good Morning America Recipes

Marc Vetri's Sal's Old-School Meatballs

A Family Tradition

PHOTO: Marc Vetris father and son prepare the family meatball recipe together.
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Servings:6-8
Difficulty: Easy
Cook Time: min

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)

Ingredients

  • 1 pound ground veal
  • 1 pound ground pork
  • 1 pound ground beef
  • 4 slices white sandwich bread, torn
  • 11/2 cups milk
  • 3 eggs
  • 2 cups freshly grated Parmesan cheese, plus more for garnish
  • 1 cup grated pecorino cheese
  • 6 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 2 tablespoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 clove garlic, minced
  • 11/2 cups tipo 00 flour or all-purpose flour
  • 1/4 cup grapeseed oil
  • Cooking Directions

    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 155??F.

    Divide the meatballs among plates; sprinkle with Parmesan and parsley.

    Recipe courtesy "Rustic Italian Food" by Marc Vetri (Ten Speed Press, November 2011)

    Recipe Summary

    Main Ingredients: veal, pork, beef, salt, pepper

    Course: Main Course

    More Info: Kids Friendly


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