Sal’s Meatballs

Note from Marc:
My father instilled three things in me: (1) Always work for yourself—no matter what, be the boss; (2) Always have integrity—you are only as good as your word; (3) Always use veal, pork, and beef in meatballs. Life really is that simple!

Makes about sixty 1-ounce meatballs (thirty 2-ounce meatballs or twenty 3-ounce meatballs)

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

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

Potato  Tomato  Sauce
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
2 pounds Yukon gold potatoes, peeled and cut into small cubes
4 cups San Marzano tomatoes (1 ¼- 28 ounce cans)

Heat the oil in a large skillet over moderately low heat. Add the onion and garlic and cook until softened. Add the potatoes and tomatoes and simmer until the potatoes are tender, about 30 minutes.  Mash with a whisk and add salt and pepper to taste.


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9 Responses to Sal’s Meatballs

  1. Judi Cookson says:

    Loved the show I saw today Sals meatballs. When I looked up the recipe I think I can make it gluten and dairy free.. Eggs no problem. Any ideas for the flour?

    Thanks Judi

  2. Love your show-first time I saw it was today-definitely will try the meatball recipe. Thank you.

  3. Jean H says:

    Love your show. Can’t wait to try the meatballs and the fish. Seem to be reasonably easy.

  4. Patty Schaffer says:

    I thought I saw you put the meatballs in the oven after they had been cooked on top of the stove? If I wanted to freeze these would I do that before or after the meatballs are cooked?

  5. Beck & Bulow says:

    These were super simple! I didn’t want to waste my parmesan block so I used the grated powder parmesan – using the real thing on top ($ savvy). Your simple sauce is fabulous. Thank you xo We are also offering online meat delivery Services. please visit: https://www.beckandbulow.com

  6. James amato says:

    Great show I awalys respected u because u made meals that the average Joe could make and afford not like these other shows cooking with ingredients no one can afford

  7. Bev Curtis says:

    I definitely will try Sals meatballs and sauce. I love your show. you make things so inviting and down to earth recipes thank you and keep up the good work

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