SAL'S OLD-SCHOOL MEATBALLS

SAL'S OLD-SCHOOL MEATBALLS image

Yield 20 balls

Number Of Ingredients 14

1/3 lb ground veal
1/3 lb ground pork
1/3 lb ground beef
1 slice white sandwich bread, torn
3/4 cup milk
1 egg
2/3 cup freshly grated parmesan, plus more for garnish
1/3 cup grated pecorino
2 tbsp fresh flat-leaf parsley, chopped, plus more for garnish
2 tsp kosher salt
1/4 tsp freshly ground pepper
1 small clove garlic, minced
1/2 cup tipo 00, a fine, additive-free Italian flour, or all-purpose flour
2 tbsp grapeseed oil

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.