Anthony’s mouthwatering meatball recipe has one simple trick for extra tenderness (1997)

Name: Anthony's mouthwatering meatball recipe
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 14
Ingredients: 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; 1/4 teaspoon each salt and pepper; 1/4 cup dry breadcrumbs; Crisco natural blend oil

Categories: Retro dinner recipes, Vintage advertisements, Vintage meat recipes

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.

Jump to recipe

A good meatball recipe is always worth keeping, and this one comes from a 1997 Crisco ad featuring a cook named Anthony Gaglione. Our research didn’t yield any historical or culinary records of an American chef by that name (let us know in the comments if you have any info!), but his take on classic Italian-American meatballs is solid. The recipe uses a mix of beef, pork and veal, along with soaked white bread — a simple trick that helps keep them tender — as well as the usual dry breadcrumbs.

The method is straightforward: mix, shape and fry until golden brown. The result is a batch of meatballs that should work well with spaghetti, in a sandwich, or on their own with a bit of sauce. Whether this was a long-held family favorite or just a good promotional recipe, it has all the right elements for a satisfying homemade meal.

Anthony’s mouthwatering meatball recipe

Great American cook Anthony Gaglione shares a prize family secret! Mangia!

Anthony's mouthwatering meatball recipe

Yield: 14 big meatballs

Prep Time: 15 minutes

Cook Time: 16 minutes

Total Time: 31 minutes

Ingredients

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
1/4 teaspoon each salt and pepper
1/4 cup dry breadcrumbs
Crisco natural blend oil

Instructions

In a large bowl, combine ground beef, pork and veal, egg, garlic, Romano cheese, parsley, 3 slices white bread (pulled apart and tossed with 2 tablespoons of water -- that's the secret!) and salt and pepper.
Mix well.
Add 1/4 cup dry breadcrumbs.
Mix again and form into balls.
Heat 1/4 inch Crisco natural blend oil 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 114Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 104mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 9g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Get more magnificent vintage meatball recipes:

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest. Thanks for visiting and for supporting a small business! 🤩