About the Recipe
These classic pork, beef, and veal meatballs are made with milk soaked bread for a tender, delicate texture, then gently simmered in Sunday sauce until rich and deeply flavorful. Built to absorb the sauce without falling apart, this is a traditional recipe meant to be cooked low and slow.
Ingredients
Ingredients
½ lb ground beef (80/20)
½ lb ground pork
½ lb ground veal
3 thick slices white bread
¾ cup whole milk
2 large eggs
¾ cup grated Pecorino Romano or Parmesan
3 cloves garlic, finely minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon kosher salt
½ teaspoon black pepper
Optional pinch red pepper flakes
Olive oil for browning
Preparation
Soak the Bread Tear bread into small pieces and soak in milk for 2–3 minutes until completely soft. Gently squeeze excess milk but keep bread very moist.
Build the Base In a large bowl, combine soaked bread, eggs, cheese, garlic, parsley, salt, pepper, and red pepper flakes if using. Mix gently.
Add the Meat Add beef, pork, and veal. Mix lightly with your hands just until combined. Do not overwork. (over working it will make them tough)
Form Meatballs Roll into golf ball sized meatballs and place on a tray.
Brown Heat olive oil in a wide skillet over medium heat. Brown meatballs in batches on all sides until golden. They should not be cooked through.
Simmer in Sauce Transfer meatballs into simmering Sunday sauce and cook gently for at least 30 minutes, longer if time allows.