Another great recipe I found on the food network. I could put these meatball in Ragu and be happy as pie! I have heard rumors that people have tried this without much success but usully they added ground turkey to the mix. This is the perfect mix so try and keep it as it.
2 slices of white sandwich bread, stale (or broiled in the over for a few)
1/2 lb ground pork
1/2 lb ground veal
1/2 lb ground beef chuck
1/2 cup plus 2 Tbls grated Parmesan cheese ( not the one in the big green can for your local supermarket.) It makes a difference!
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated ( about 1/4 cup)
2 cloves of garlic, minced
1 large egg, beaten
Fresh ground pepper
1/3 cup olive oil, divided
Quick Marinara recipe (that you get for yourself because this is about the balls)
Cook 1 lb spaghetti
Grate the bread or pulse into crumbs in a food processor. Toss crumbs with 1/3 cup water to rehydrate.
In a large bowl combine, bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic and egg and mix until combined. Season with pepper. Form the meatballs into golf ball size balls and then refrigerate for 1 - 24 hours.
At this point Chef Todd broils them for a little while until they start to brown. Flip them and do again. Once they looked fairly cooked but them in the marinara for 10 minutes to finish.
"They" say to cook them in a skillet over med-high heat. Browning them on all sides, 6 minutes. Drain fat and add marinara back to the bowl. The cheese in the meatballs will start to melt when the meatballs are ready. Serve over rice immediately.
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