Three-meat meatballs

    30 min

    These meatballs are made by combining three meats: beef, veal and pork. Garlic, parsley, grated cheese and fresh breadcrumbs add more flavour. Serve in a thick tomato-based pasta sauce, if desired.

    992 people made this

    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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    Reviews in English (1048)


    They ARE the best meatballs, even though I use all beef most of the time. I don't fry, b/c I am too impatient, and the meatballs break up more that way. I scoop them out with a spoon, roll them in my hands, and bake on a cake rack in the oven over a foil-lined cookie sheet. This way, they brown nicely, excess fat is drained off, and they can go right into sauce, or, in our family, meatball hoagies, along with sauteed onions and peppers. They also freeze very well when baked this way. When I take these to parties, I always get requests for the recipe.  -  28 May 2008  (Review from Allrecipes US | Canada)


    This is soooo close to my Nonna's authentic Italian recipe! I am telling you, these meatballs ROCK! Uh oh, the word is out!!! How funny! 3 meats, the breadcrumbs, plus 1 egg. You can also use fresh chopped spinach instead of parsley (or 1 pkg frozen, thawed and all water squeezed out) and pecorino romano cheese instead of parmesan. I make sure I have these on hand almost all the time, I use one lb of EACH meat, and it makes 30-40. Instead of frying, I par bake mine on a cookie sheet at 325 for about 10 minutes, then set the tray (if room allows) into the freezer for an hour or so. Pop them off the tray, into a couple of large freezer bags. Meatballs on demand!! Drop them into a sauce or steam in a glass casserole dish for about 5 minutes, they will be medium-well on the inside. Absolute crowd pleaser if you are making a big Italian dinner!!  -  28 May 2008  (Review from Allrecipes US | Canada)


    I use beef, pork, and veal, as it is readily available in my supermarket. Also, I bake mine instead of frying them, use parchment paper, 350 degrees for 45 minutes. Then, if I have sauce simmering, I drop them in for the finale, or I freeze them for later use, or to give away to the children.  -  28 May 2008  (Review from Allrecipes US | Canada)