This post marks my first foray into making traditional Italian meatballs. I typically use all white meat turkey, which yields tasty – but relatively dry – meatballs.  For my inaugural trial of preparing classic meatballs, I had every intention of using the tried-and-true combination of ground beef, pork, and veal.  I remember having spotted prepackaged “meatball mixes” containing these three types of meat at the grocery store, so I set out to Whole Foods in search of this convenience food.

In speaking with the butcher, I learned that it is currently against health code to sell ground beef, pork, and veal together in one package; the reason being that each type of meat requires a different cooking time given the different original animal species. My inquiry as to whether or not it was safe for me to buy the 3 types of meat separately and cook them together was met with a definitive and enthusiastic “yes”. If that’s the method the Whole Foods butcher uses at home, it’s good enough for me. Unfortunately, the store was currently out of ground veal… so I settled on purchasing ground beef and ground pork to use in conjunction with the ground turkey breast waiting for me back home in my freezer.

I consulted a recipe by my favorite Italian chef, Giada De Laurentiis, to use as a guideline for creating my own meatball recipe. I must say that I am very pleased with how my meatballs turned out. The fat from the beef and pork contributed both flavor and moisture to the meatballs, whereas the turkey kept the overall fat content in check. Tonight, John and I enjoyed half of the meatballs tucked into crusty bread and topped with melted provolone cheese.  The rest of the meatballs are resting in the fridge for what is sure to be another delicious dinner later in the week.

Meatballs

makes 10-15 meatballs, depending on size

inspired by Giada’s recipe for meatball heroes

Ingredients:

• 1/4 cup finely chopped onion
• 3 Tbsp chopped fresh parsley
• 1 egg white
• 2 Tbsp ketchup
• 2 minced garlic cloves
• 3/4 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup fresh breadcrumbs (toss a few slices of stale bread into a food processor, then measure out 1/3 cup)
• 1/2 tsp Italian seasoning
• ~ 4 oz ground beef
• ~ 4 oz ground pork
• ~ 4 oz ground turkey breast
• 2 Tbsp extra virgin olive oil
• about 2 cups homemade or store-bought marinara sauce

Directions:

1. Combine the onion through Italian seasoning in a bowl. Add in the 3 meats, and mix just until combined (your hands are the best tool for this job).
2. Roll mixture into meatballs of desired size (I prefer meatballs that are a bit larger than a golfball). Place on a baking sheet or plate.
3. Heat olive oil in a large skillet over medium-high heat. Add the meatballs to the skillet and cook for about 5 minutes, or until browned all around.
4. Reduce stove heat to low. Add in the marinara sauce and simmer over low heat for about 10 minutes, until the sauce thickens a bit and the meatballs are cooked through.

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