The Best Meatballs from Florentine Gardens
Editor's Note: When you think of comfort food, a plate of homemade meatballs placed on a bed of spaghetti probably comes to mind! If you're looking for a new meatball recipe, why not use the best? This recipe for The Best Meatballs from Florentine Gardens should be at your fingertips the next time you plan to make Italian food. Hearty and full of flavor (this recipe uses beef, pork, and veal), these meatballs will definitely keep you full long after the meal is finished. Serve this Italian meatball recipe on a cold and dreary day, or serve it while dining al fresco on your patio.
Using three kinds of ground meat is the secret to these moist and flavorful meatballs.
Total TimeUnder One Hour
- 1 lb ground beef
- 8 oz ground pork
- 8 oz ground veal
- 4 cloves garlic, minced
- 2 large eggs
- 1 cup freshly ground Romano cheese
- 2 tbsp Italian parsley, chopped fine
- black pepper
- 2 cups bread crumbs
- 1 1/2 cups warm water
- 1 cup olive oil
In a large bowl, combine beef, pork and veal. Add garlic, eggs, cheese parsley, salt and pepper.
Using a wooden spoon, combine bread crumbs into mixture. Slowly add water about 1/2 cup at a time. The mixture should be very moist and hold its shape. Using a melon baller, shape into the size meatballs desired.
Heat olive oil in a large skillet. Fry meatballs in batches until light brown and crisp. Remove and drain on paper toweling.
Place all of the fried meatballs onto a baking sheet and keep warm in a 300 degrees F oven. Use with your favorite tomato sauce and pasta.