Three-Meat Meatballs

Three-Meat Meatballs


985 people made this

About this recipe: These meatballs have exceptional flavour. They are made by combining beef, veal, pork, garlic, eggs, cheese and fresh breadcrumbs. Serve in a thick tomato-based pasta sauce, if desired.


Serves: 8 

  • 450g minced beef
  • 225g minced veal
  • 225g minced pork
  • 2 cloves garlic, finely chopped
  • 2 eggs
  • 120g freshly grated Pecorino Romano cheese
  • 1 1/2 tablespoons chopped Italian flat leaf parsley
  • salt and ground black pepper to taste
  • 90g stale ciabatta bread, crumbled
  • 350ml lukewarm water
  • 250ml olive oil

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Combine beef, veal and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  2. Blend breadcrumbs into meat mixture. Slowly add the water 125ml at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. Shape into meatballs.
  3. Heat olive oil in a large frying pan. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a kitchen towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
  4. Place cooked meatballs into a tomato-based pasta sauce and cook for 15 more minutes.

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