Victoria’s Italian Meatballs

Italian Meatballs 2


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Victoria’s Italian Meatballs


1 Pound Ground Sirloin

1 Pound Ground Pork

1 Pound Ground Veal

5 Slices Italian White Bread

1 Cup Whole Milk

¼ Cup Fresh Chopped Parsley

2 Cloves Minced Garlic

2 Teaspoons Salt

1 ½ Teaspoons Fresh Ground Black Pepper

3 Eggs

½ Cup Olive Oil

Combine sirloin, pork and veal in a large bowl.  Soak the bread and milk together in a separate bowl. When the milk is absorbed add the bread mixture to the meat mixture.  Next add the parsley, garlic, salt, pepper and eggs.  Mix well and roll into 2 inch balls.  Heat the olive oil in a large skillet and fry over medium heat.  Make sure to cook about 10 meatballs at a time so not to overcrowd the pan.  Repeat as many times as necessary until all meatballs are cooked to browned and cooked all through.  Serve over Victoria’s Sunday Gravy.  Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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