Three-Meat Meatballs in Tomato Sauce
Classic spaghetti-and-meatballs meatballs made with a three-meat blend of beef, lamb, and veal. Seared, simmered in marinara, and served over pasta.
MediumPrep: 20 minCook: 35 minServes 4Stovetop
Ingredients
- ●1 lb ground beef (80/20)
- ●1/2 lb ground lamb
- ●1/2 lb ground veal
- ●1 Cup panko breadcrumbs
- ●2 large eggs
- ●3/4 Cup grated Parmesan
- ●4 garlic cloves, minced
- ●1/4 Cup fresh parsley, chopped
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●EVOO, for searing
- ●1 jar (24 oz) marinara, or homemade tomato sauce
- ●1 lb spaghetti or rigatoni, for serving
Assembly
- 1.In a large bowl, combine the three meats, panko, eggs, Parmesan, garlic, parsley, salt, pepper, garlic powder, and onion powder.
- 2.Mix by hand until just combined — don't overwork the mixture or the meatballs will turn tough.
- 3.Roll into roughly 16 meatballs, about 1 1/2 oz each.
- 4.Heat EVOO in a Dutch oven or deep skillet over medium-high heat. Sear the meatballs on all sides until browned, working in batches if needed.
- 5.Add the marinara to the pan, stirring to combine with the pan drippings. Lower the heat to a simmer.
- 6.Simmer covered for 20-25 minutes, until the meatballs are cooked through.
- 7.Meanwhile, cook the pasta in salted water until al dente.
- 8.Serve the meatballs over pasta with extra sauce and grated Parmesan on top. Garlic bread alongside.
Photo coming soon
The Story
“These are your standard spaghetti-and-meatballs meatballs — normal-sized, meant to be served over pasta, not the star of the show. What separates them from an average meatball is the three-meat blend: beef brings the flavor, lamb adds richness, veal brings tenderness. They come out tasting fresh and homemade in a way that a beef-only meatball just doesn't match. Pairs perfectly with garlic bread.”
