In preparing meatballs, am I to use pork, veal, and beef?

Question

I prefer to make my own meat balls and sauce, I would like a recipe that would include three meats, beef alone does not apeal to me or my family.

Answer 1

American-Italian Meatballs



2 slices white sandwich bread, stale
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper
1/3 cup olive oil, divided
Quick Marinara Sauce, recipe follows
Serving suggestions: 1 pound cooked spaghetti or linquini


Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.
In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.

Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.

Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks

Answer 2

Italian Wedding Soup Swedish Meatballs over Egg Noodles

Answer 3

I found this recipe, you might like it:

Three-Meat Meatballs

Makes: 25 meatballs
1 pound ground beef
1/2 pound ground spicy Italian sausage
1/2 pound ground veal
2 teaspoons salt
1/2 teaspoon ground black pepper
2 eggs
1/3 cup finely chopped onion
1/2 cup heavy cream
1 cup dry breadcrumbs

- Preheat oven to 375 F. In a large bowl mix beef, sausage, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, form one-inch balls. Roll the balls into the breadcrumbs until they are well coated. Arrange in a single layer on a large, shallow baking sheet. Bake 35 minutes, turning occasionally until evenly browned. Serve with pasta and spaghetti sauce.

Answer 4

experiment with the amounts to find what your family likes the best. I prefer 1/3 pork sausage and 2/3 beef. Alton Brown, from "Good Eats" has a recipe on his website at FoodNetwork.com, that uses 2 kinds of beef that is very good, too.

Answer 5

You can use any or all three. For a richer meatball use all three. But I usually make mine with just beef. You can also make egg meatballs. To do so you use eggs that have been beaten and add breadcrumbs so you can put them together. Then add them to your sauce. Cheap way and they taste close to the same. You can also make them using beef and italian sausage that is not in the skins. Sausage is strong in flavor so you might want to add just a small amount.

Answer 6

You can always go to foodnetwork.com and look up recipes for all three meats. Why not try all three and make your own recipe. Use one more than the others each time you make the dish and see which one comes out the best. Always remember to write down what you did to use the next time.

Answer 7

That is exactly what knowledgeable cooks do - use all three of those meats together. They do this because each of the three adds a useful element to the finished product in terms of flavor, moistness, and texture.

Answer 8

I skip the veal altogether and just use pork and beef. but for the pork I use spicy italian sausage instead of regular ground pork.

Answer 9

You should pick one. I wouldn't mix them together. It will make your sauce taste off. I think you should go with the beef & make sure you use lean beef that's 93% lean.

Answer 10

Hello,
it depends on you and what kind of dish or meal you are trying to prepare. German,Italian,Swiss,African American or Greek. It's your kitchen and your ball game. Take charge and enjoy.