Meatballs
15m prep 10m cook 25m ready
Classic Italian meatballs made with a blend of ground beef, veal, and pork, seasoned with Romano cheese and garlic. They are pan-fried until golden brown and perfect for serving with sauce.
Nutrition (per serving, estimated)
Estimated based off 7 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1411 mg
- Iron: 19.8 mg
- Magnesium: 448 mg
- Phosphorus: 3861 mg
- Potassium: 5628 mg
- Zinc: 48.1 mg
Let's Cook
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Step 1.
In a large bowl, combine 3 lb ground beef, veal, and pork. Add 2 slightly beaten eggs, ½ cup grated Romano cheese, salt and pepper to taste, and 2 cloves crushed garlic. Add just enough bread crumbs to hold the mixture together when rolled into balls; mix gently until evenly combined.
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Step 2.
Roll the meat mixture into balls, keeping them small (about 1–1.5 inches) to prevent falling apart during cooking.
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Step 3.
Heat a generous amount of olive oil in a large skillet over low heat. Fry the meatballs in batches, turning occasionally, until browned on all sides, about 8–10 minutes total. Do not overcrowd the pan.
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Step 4.
Transfer the browned meatballs to a plate. Reserve the oil from the skillet to add to your sauce later.
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