Sals Old School Meatballs Recipes
SALS OLD SCHOOL MEATBALLS
Steps:
- 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 ⅛-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. *you can buy this flour from King Arthur Flour - it is called Italian-style flour
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