Sals Old School Meatballs Food
SAL'S OLD-SCHOOL MEATBALLS
Steps:
- Combine the meat, bread, milk, egg, cheese, parsley, salt, pepper, and garlic in a mixer fitted with a flat blade. Mix on medium-low speed for 1 minute. Scoop out 1/8-cup portions of meat and gently roll between your hands, forming golf ball-size servings. Put flour in a bowl and toss meatballs in the flour as you work. Place the grapeseed oil in large skillet on medium heat. Add the balls; cook until golden brown, 8 to 10 minutes. The internal temperature should be about 155°. Makes about 20 1-oz balls. Sauce Vetri insists that good meatballs needn't be served with anything but the simplest marinara: Italian canned tomatoes, chopped and then simmered for 30 minutes with a little salt - nothing more.
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- Combine the veal, pork, beef, bread, milk, eggs, 2 cups Parmesan, pecorino, 6 tablespoons parsley, salt, pepper, and garlic in a stand mixer fitted with the flat blade. Mix on medium-low speed for 1 minute.
- Scoop out 1/8-cup pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so don’t compress it too much. Put the flour in a bowl and toss the meatballs in the flour as you work.
- Heat the grapeseed oil over medium heat in a large skillet and, working in batches, add the floured balls, cooking them until golden brown all over, 8-10 minutes total. The internal temperature should be about 155 degrees.
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