Victoria’s Italian Meatballs

Italian Meatballs 2

Details

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

Yields or Serves:  

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Victoria’s Italian Meatballs

INGREDIENTS

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

    Victoria has been cooking and writing recipes since she was a teenager. 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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