Author: Bob and Robin Young

Source: Adapted from http://www.tastingtable.com//entry_detail/10619/chefs_recipes

Web Page: www.rockinrs.com, http://boisefoodieguild.wordpress.com

1

In a medium mixing bowl, combine the Ground beef, Ground veal, Ground pork, egg, Parmigiano-Reggiano cheese, onion, garlic, flat-leaf parsley, kosher salt and ground black pepper.

2

Use your hands to mix the ingredients together until thoroughly combined, then form into 16 balls (each a little larger than a golf ball). Place the balls on a plate, cover with plastic wrap and refrigerate.

3

Fry the meatballs: In a cast-iron skillet set over medium-high heat, add 2 tablespoons extra-virgin olive oil. Heat the oil until it shimmers, about 2 minutes, then add the shaped meatballs (you may need to cook them in batches and in the remaining 2 tablespoons of olive oil depending upon the size of your pan) and cook until brown on all sides, 10 to 15 minutes total. Use the tongs to transfer the meatballs to the warm sauce. Once all of the meatballs are cooked, return the sauce to a simmer and cook until the meatballs are cooked through, about 10 minutes.