Three Meat Meatballs

What is more American than Italian meatballs on July 4th?  Ok, if you’re rained out like we are, and unable to grill hot dogs and burgers, meatballs are an excellent back up plan.  Meatballs are one of the most versatile food groups, and the perfect freezer staple to be ready at a moment’s notice for goons-a-plenty.  I love them with pasta and sauce (of course), with spaghetti squash (for low carb evenings),  sliced on fresh baked bread or crumbled on a pizza.  I also like to sleep with a meatball or two under my pillow before a big day at the office.

This version is a kick ass combo of three recipes courtesy of Frankie Spuntino, A-16, and Lidia Bastianich.

Three Meat Meatballs

1 onion, chopped

6 cloves of garlic, minced

2 T olive oil

1 lb ground beef

1 lb ground pork

1 lb ground veal

4 eggs, beaten

6 slices white bread – cubed

1/2 cup milk (just enough to soak the bread)

3 T fennel seed

6 T parsley, chopped

1/4 cup pine nuts, toasted

1 cup Parmesan cheese

1 T crushed red pepper

1 teaspoon salt

1 T black pepper

1+ cups dried bread crumbs

Preheat oven to 400.   Heat oil in a saute pan, and cook onion and garlic until soft and fragrant.  Set aside to cool.  Using a very large mixing bowl, add the three meats.  Soak cubed white bread in milk, just enough to moisten.  Wring out the bread and add it to the meat mixture.  Add all remaining ingredients to the bowl, mix with hands until just combined, adding more dried bread crumbs as needed.  Do not over mix the meat.  The mixture should be somewhat wet, but firm.  Form mixture into balls, and place balls on cookie sheets (there should be enough for two trays).  Bake for 30-40 minutes.  Serve with your favorite Sunday gravy or cool and freeze.

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One response to “Three Meat Meatballs

  1. Original Goon

    I need a low carb meatball recipe

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