Sal's Old-School Meatballs
- 1/3 pound ground veal
- 1/3 pound ground pork
- 1/3 pound ground beef
- 1 slice white sandwich bread, torn
- 3/4 cup milk
- 1 egg
- 2/3 cup freshly grated Parmesan, plus more for garnish
- 1/3 cup grated pecorino
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small clove garlic, minced
- 1/2 cup tipo 00 flour or all-purpose flour
- 2 tablespoons grapeseed oil
Scoop out 2-tablespoon 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 dont 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 degrees F.
Divide the meatballs among plates; sprinkle with Parmesan and parsley.