Homemade meatballs are a dinner staple amongst most of my Italian relatives. You don’t even want to try to serve us marinara pasta without them; forks will fly. It was one of the first things my grandmother ever taught me how to prepare and to this day my restaurant still uses the same recipe. Though, I have always loved those beefy balls, this blog is all about trying new things and that even applies to cylinder hunks of meat. Trial, error and lots of caloric intake led to recreating this classic into these tasty Veal & Pork Meatballs. 

VEAL & PORK MEATBALLS

1/2 lb Ground Veal
1/2 lb Ground Pork
1/2 lb Ground Beef
1 Tbls Chopped Parsley
1 tsp Minced Garlic
1 tsp Salt
1 tsp Black Pepper
1/4 Cup Shredded Parmesan
1/4 Cup Bread Crumbs
2 Eggs
1/2 Cup Ricotta

Preheat oven to 375 degrees. Put all ingredients into a large bowl and mix by hand until blended. Roll meat mixture into 2 1/2 ounce balls and place on a pan. Bake for 25 minutes.