This recipe makes enough meatballs for a crowd. The recipe can easily be cut in half. If you can’t find ground veal or if you don’t want to spend the extra $$ double up on the pork. I chop the onion and garlic in the food processor until it is very fine. Use the juice that extracts from the chopping. You can also chop the parsley in the food processor but don’t do it with the onion and garlic as it will all turn a very bright shade of green.
2 Pounds Ground Chuck
1 Pound Ground Pork
1 Pound Ground Veal
1 Medium Spanish Onion, Finely Chopped
8 Garlic Cloves, Finely Minced
½ Cup Finely Chopped Italian Parsley
½ Cup Finely Grated Parmigiano Reggiano
1 Cup Dried Toasted Bread Crumbs
4 Large Eggs, Slightly Beaten
3 Teaspoons Coarse Sea Salt
1 Teaspoons Freshly Ground Black Pepper
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
¼ Teaspoons Crushed Red Pepper Flakes
XVOO For Roasting Meatballs
Preheat oven to 400°F. Line two half-sheet pans with foil. Brush a coating of the XVOO on to the foil lined pans and set aside.
In a large bowl combine the 3 meats using two forks. Once thoroughly combined add all of the ingredients except the XVOO and thoroughly combine.
Using a 3-ounce ice cream scoop, form the meatballs into consistent sized balls and place 2 inches apart on the half-sheet pans. Drizzle a few drops of the XVOO on to each meatball and bake until meatballs form a nicely browned crust, about 20 minutes. Remove the balls from the oven and continue to cook in Roasted Marinara sauce for 45 minutes.
Hints and Tips: I often sauté the meatballs on top of the stove using both canola oil and XVOO. Use a pan with high sides with about an inch of equal parts of the two oils. Cook the meatballs until a crust forms on all sides. Remove from the oil and continue to cook in Roasted Marinara.
Variation: Instead of 2 pounds Ground Chuck use 1½ pounds and add 8 ounces finely ground soppressata.
