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Three-Meat Meatballs
Three-Meat Meatballs
Photo coming soon
The Mix
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Ground beef, ground lamb, and ground veal in equal parts.
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Add breadcrumbs, an egg, grated parmesan, minced garlic, Italian seasoning, salt, and pepper.
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The breadcrumbs and egg are the binders — use just enough breadcrumbs to hold everything together.
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Too many and you've got bread balls, not meatballs.
The Method
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Roll them into golf ball-sized portions.
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Sear them in a pan with a little oil to build a crust on the outside — that Maillard reaction matters even on meatballs.
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Then finish them in the oven at 400°F for about 15 minutes until they're cooked through.
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From there, simmer them in marinara for at least 15-20 minutes so they absorb the sauce.
Quick Tips
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Don't overmix — combine just until incorporated
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Equal parts beef, lamb, and veal
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Sear first for a crust, then finish in the oven
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Simmer in marinara for at least 15-20 minutes after cooking
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These are the base for the meatball parm sandwich and meatball sliders
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