Sals Old School Meatballs Recipes

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE

Grandma Maronis Meatballs 100 Year Old Recipe image

Provided by Food Network

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

Steps:

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

SAL'S OLD-SCHOOL MEATBALLS

SAL'S OLD-SCHOOL MEATBALLS image

Categories Beef Sauté

Yield 20 balls

Number Of Ingredients 14

Ingredients

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.

SALS OLD SCHOOL MEATBALLS

SALS OLD SCHOOL MEATBALLS image

Categories Beef

Yield 60 meatballs

Number Of Ingredients 14

Ingredients

1 pound ground veal
1 pound ground pork
1 pound ground beef
4 slices white sandwich bread, torn
1½ cups milk
3 eggs
2 cups freshly grated Parmesan cheese, plus more for garnish
1 cup grated pecorino cheese
6 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons kosher salt
½ teaspoon freshly ground pepper
1 clove garlic, minced
1½ cups tipo 00* flour or all-purpose flour
¼ cup grapeseed oil

Steps:

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 ⅛-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 to 10 minutes total. The internal temperature should be about 155°F. Divide the meatballs among plates; sprinkle with Parmesan and parsley. *you can buy this flour from King Arthur Flour - it is called Italian-style flour

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