Grandma Vecchio's Meatballs
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- 1 lb
- ground veal
- 1/2 lb
- pork, ground
- 2 Tbsp
- garlic powder
- palmful of parsley
- 1 1/2
- palmfuls of grated reggiano
- large / jumbo eggs
- 1 1/2 c
- panko bread crumbs (italian seasoned)
- 1/2 c
- unsweetened apple sauce
- corn oil for frying
1Pour corn oil into deep pan filling at least 1/4 to 1/3 of it, and set to at least medium heat to get it warming. Don't put it too high yet or the oil will begin to smoke. When you're close to forming balls, turn up to high heat.
2Put all ingredients into large mixing bowl
Mix by hand or with a Kitchen Aid strong mixer (with kneading forks)
3Form into balls (any size you prefer)
4Place in oil, turn occasionally until all sides evenly browned. Place on paper towel or brown paper bag to drain any excess oil, then place in sauce to simmer 45 minutes to an hour.
5For fried meatballs, turn frequently for even browning and thorough cooking. Place on paper towels or brown paper bag to drain. These can be eaten as they are, dipped in red sauce, garlic sauce, any sauce you like. Great to pick on cold or in sandwiches.
6Leftover meatballs make great meatball wedges. I always make more than we can eat so there's enough for meatball parmigiana wedges the next night.
7Because my dad had to watch his cholesterol and my daughter's father-in-law was a diabetic, they both discovered it's possible to bake the meatballs instead of frying them, reducing fat intake. 400-425 should do it. Monitor browning.
8It is commonplace to make meatballs from beef only, but traditionally, combining meats makes for great flavor. I discovered the apple sauce keeps them juicy and my grandma did always say veal makes the best meatballs.