Three-Meat Meatballs

You can form your meatballs into any shape and size you like. However, if you make large meatballs, allow for more cooking time.

Serves: 10Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 10


  • 5 thick slices day-old or toasted Italian bread
  • 2 sprigs fresh oregano, chopped
  • 4 sprigs fresh parsley, chopped
  • 2 small shallots, peeled and minced
  • 3 cloves garlic, peeled and minced
  • 3⁄4 lb. ground veal
  • 3⁄4 lb. lean ground pork
  • 3⁄4 lb. lean ground beef
  • 1 large egg, lightly beaten
  • 1⁄4 cup grated Parmesan cheese
  • 1⁄2 tsp. ground black pepper
  • 2 Tbsp. olive oil


  • Soak the bread in water for 1 minute. Thoroughly squeeze out all liquid.
  • In a large mixing bowl, combine soaked bread, oregano, parsley, shallots, garlic, veal, pork, beef, egg, cheese, and pepper. Form into balls about 2 to 3 inches in size.
  • Heat olive oil in a large skillet over medium heat. Fry meatballs for 30 minutes, uncovered, turning occasionally until cooked through.
  • Transfer the meatballs to paper towels to drain.