The key to Nonna’s succulent meatballs is to mix in the soaked and squeezed pieces of day-old Italian bread instead of using breadcrumbs.
The chunks of bread make for a lighter, spongier texture.
SERVING: 16-20 meatballs
- 2 lbs. ground beef
- 1 lb. ground pork
- 1 lb. ground veal
- 2 eggs, beaten
- 1/2 cup flat leaf Italian parsley, chopped
- 1 cup grated Romano Pecorino cheese
- 1 tablespoon black pepper
- 1-1/2 tablespoons salt
- 5 cloves garlic, minced fine
- 1 cup day-old Italian bread, soaked in water, squeezed, and torn into 1/2 inch pieces
- Combine ground beef, pork and veal in a large mixing bowl.
- Soak day old Italian bread in water until the water is absorbed.
- Squeeze out as much of the water as possible.
- Tear the bread into chunks and add to the meat mixture.
- Add remaining ingredients in order and mix thoroughly.
- Using the palms of the hands, form meatballs 2 to 2-1/2 inches in diameter.
- Use this recipe to make red gravy, meatloaf, soups and stews.
Chef’s Notes: When making red gravy, thoroughly brown the meatballs and deglaze the bits on the bottom of the pan with the plum tomatoes called for in the recipe.
This creates a rich red color and hearty flavor.