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The Best Meatballs

The Best Meatballs

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The Best Meatballs

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  • 1 pound ground beef

  • 1/2 pound ground veal

  • 1/2 pound ground pork  

  • 2 cloves garlic, minced

  • 2 eggs

  • 1 cup freshly grated Romano cheese

  • 1 1/2 tablespoons chopped Italian flat leaf parsley

  • salt and ground black pepper to taste

  • 2 cups stale Italian bread, crumbled

  • 1 1/2 cups lukewarm water

  • 1 cup olive oil


  • Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  • Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  • Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
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