Anthony’s mouthwatering meatball recipe (1997)

Anthony’s mouthwatering meatball recipe

Great American cook Anthony Gaglione shares a prize family secret!

In a large bowl, combine 1/2 pound each ground beef, pork and veal, 1 egg, 2 cloves minced garlic, 1/4 grated Romano cheese, 1/4 chopped fresh parsley, 3 slices white bread (pulled apart and tossed with 2 tablespoons of water — that’s the secret!) and 1/4 teaspoon each salt and pepper. Mix well. Add 1/4 cup dry breadcrumbs. Mix again and form into balls.

Heat 1/4 inch Crisco Natural Blend in a large frying pan. Add meatballs in a single layer, and cook at medium-high heat for 4 minutes. Flip. Cook 4 to 6 minutes more (until done).

Drain in a paper towel-lined bowl.

Mangia!

Get some more magnificent vintage meatball recipes: Rice and beef porcupines (1940s & 1950s) and 10 magnificent classic meatball recipes (1970s)

 

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