Bon Appetit's Meatballs
""Fry the meatballs in oil and butter--they're great just like that. Or if you are going to add them to a pot of sauce, leave them slightly undercooked so as to not overcook them in the sauce. If you're adding them to the Meat Gravy, put them in about 1 hour before serving."..."
INGREDIENTS
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1 1/2 pounds coarsely ground pork
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1 1/2 pounds sweet Italian sausage without fennel, casings removed
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1 1/2 pounds ground beef sirloin
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1 1/2 pounds ground beef chuck
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1/2 loaf day-old (hard) Italian bread, torn into chunks
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1 (32 ounce) carton low-sodium chicken broth
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1 whole head garlic, minced
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1 cup packed fresh Italian parsley leaves
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4 large eggs, beaten
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8 ounces Pecorino Romano cheese (such as Locatelli®), grated
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1/4 cup extra-virgin olive oil
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2 tablespoons unsalted butter
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