Italian Meatballs

Large-batch Italian meatballs made with veal, beef, pork, Parmesan, breadcrumbs, and milk.

Ingredients

• 800 g ground veal
• 800 g ground beef
• 400 g ground pork
• 4 eggs
• 240 g grated Parmesan
• 340 g breadcrumbs
• 2 teaspoons dried onion flakes
• 4 teaspoons garlic powder
• 2 teaspoons salt
• 8 teaspoons dried parsley
• 7½ fl oz milk
• Olive oil, for coating hands and baking
• Tomato sauce, for simmering

Instructions

1. Combine the veal, beef, pork, eggs, Parmesan, breadcrumbs, onion flakes, garlic powder, salt, parsley, and milk. Mix until evenly combined.
2. Fry a small piece to check the seasoning, if desired.
3. Heat the oven to 350°F. Lightly oil your hands and shape the mixture into 2-inch meatballs.
4. Arrange the meatballs on an oiled baking sheet and bake for about 45 minutes, until cooked through.
5. Transfer the meatballs to tomato sauce and simmer for 20–30 minutes before serving.

Notes

• The shared recipe says raw meatballs can be frozen on a tray for 12 hours before transferring to freezer storage. For frozen meatballs, it gives a 375°F bake for 45 minutes followed by 20–30 minutes in sauce.