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3-Meat Meatballs

3-Meat Meatballs
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3-Meat Meatballs

I like my meatballs… meaty. I use 1 egg and minimal amount of breadcrumbs – just enough to help bind it all together.

Ingredients

  • 1/2 lb ground beef

  • 1/2 lb ground lamb

  • 1/2 lb ground veal

  • 1 egg

  • 1/4+ parmesan cheese, grated (I go on the heavy side of a 1/4c)

  • 5 cloves garlic, minced

  • 1/4- cup breadcrumbs

  • 1/4 cup parsley, coarsely chopped

  • salt and pepper

  • crushed red pepper

  • grape seed oil (reserved for cooking)

Directions

  • Combine all meatball ingredients in a large bowl. Gently mix as you don’t want to overwork the meat. (A key to tender meatballs!)
  • Before your roll them into balls … use this little cheat method to make sure you have enough salt, pepper, and garlic in your mixture. Take a little bit of the meat and put on a hot pan on the oven. Grill the meat mixture then taste for flavor.
  • After you are happy with the flavor… Roll into 2 in balls.
  • You can either bake the meatballs or fry them. Bake method is healthier method, but you can lack the crispy outside.
  • Cook In Oven
  • Preheat the oven to 375F.
  • Place meatballs on baking sheet with wire rack. (This way the meatballs cook on all sides and don’t steam in their juices)
  • Bake for approximately 10-15 minutes.
  • Fry on Stove Top
  • Add about 1 inch of grape seed oil (or any other high temperate oil) in dutch oven. Just enough oil to cover half of the meatball.
  • Heat the oil (don’t let the oil smoke).
  • Add meatballs in batches. You don’t want to overcrowded. Turn the meatballs so you brown on all sides. Do not overcook or burn the outside of the meatballs. You can finish cooking the meatballs in the oven or in your sauce.
  • My Preferred Method For The Meatball Subs
  • This is a combo of the two cooking methods above, so there is a little texture on the meatballs but not completely fried.
  • Preheat the oven to 350F
  • Heat a high sided pan over medium-high heat.
  • Add enough grape seed oil to the bottom of the dutch oven so that it just coats it. (Enough to cook the meatballs so they don’t stick to the pan).
  • Brown the meatballs on all sides. The meatballs will not be cooked through.
  • Then throw the entire pan into the oven to finish cooking.

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