Anthony’s mouthwatering meatball recipe (1997)

Note: This article may feature affiliate links to or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

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.


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


More stories you might like

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.