Anthony’s mouthwatering meatball recipe (1997)

Anthony's mouthwatering meatball recipe

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Anthony’s mouthwatering meatball recipe

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

Anthony's mouthwatering meatball recipe

Anthony's mouthwatering meatball recipe

Yield: 14 big meatballs
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes


  • 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


  1. 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.
  2. Mix well.
  3. Add 1/4 cup dry breadcrumbs.
  4. Mix again and form into balls.
  5. Heat 1/4 inch Crisco natural blend oil in a large frying pan.
  6. Add meatballs in a single layer, and cook at medium-high heat for 4 minutes.
  7. Flip. Cook 4 to 6 minutes more (until done).
  8. Drain in a paper towel-lined bowl.
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.

Anthonys mouthwatering meatballs 1997

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