Sal's Old-School Meatballs My father instilled three things in me: (1) Always work for yourself—no matter what, be the boss; (2) Always have integrity—you are only as good as your word; (3) Always use veal, pork, and beef in meatballs. Life really is that simple! MAKES ABOUT SIXTY 1-OUNCE MEATBALLS (THIRTY 2-OUNCE BALLS OR TWENTY 3-OUNCE BALLS) 1 pound ground veal 1 pound ground pork 1 pound ground beef 4 slices white sandwich bread, torn 1 1/2 cups milk 3 eggs 2 cups freshly grated Parmesan cheese, plus more for garnish 1 cup grated pecorino cheese 6 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 2 tablespoons kosher salt 1/2 teaspoon freshly ground pepper 1 clove garlic, minced 1 1/2 cups tipo 00 flour or all-purpose flour 1/4 cup grapeseed oil Combine the veal, pork, beef, bread, milk, eggs, 2 cups Parmesan, pecorino, 6 tablespoons parsley, salt, pepper, and garlic in a stand mixer fitted with the flat blade. Mix on medium-low speed for 1 minute. Scoop out 1/8-cup pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so don't compress it too much. Put the flour in a bowl and toss the meatballs in the flour as you work. Heat the grapeseed oil over medium heat in a large skillet and, working in batches, add the floured balls, cooking them until golden brown all over, 8 to 10 minutes total. The internal temperature should be about 155°F. Divide the meatballs among plates; sprinkle with Parmesan and parsley. Prep Ahead The meatballs can be rolled in flour and frozen in a single layer on a baking sheet. Put the frozen balls in a freezer bag and freeze for up to 2 months. Thaw and sear as directed. Braised Meatballs If you like, braise the browned meatballs in pizza sauce. Add the sauce directly to the pan you're browning the meatballs in, cover, and simmer for 5 minutes. You can also serve the braised meatballs over cooked pasta. Swordfish Meatballs Freeze 4 1/2 pounds cubed swordfish and 1 1/2 pounds cubed fatback until firm but not solid, about 45 minutes. Freeze all parts to a meat grinder too. Grind the fish and fatback through the small die of a meat grinder along with 1/2 cup golden raisins and 1/2 cup toasted pine nuts. Soak 9 slices of white bread in 2 cups milk for 5 minutes, then squeeze out the excess milk and add the soaked bread to the meatball mixture. Put the meatball mixture in the bowl of a stand mixer and add 2 cups grated Parmesan cheese, 2 cups grated pecorino cheese, 1/4 cup kosher salt, 4 eggs, 5 tablespoons chopped fresh parsley, 2 minced cloves garlic, and pepper to taste. Mix with the paddle attachment for 1 minute, then scoop out 1/8-cup pieces of meat and roll into meatballs the size of a golf ball. Dust the meatballs in flour and sear in oil as directed, cooking to an internal temperature of 125°F. I like to braise the swordfish meatballs in pizza sauce for a few minutes, then serve them over polenta squares and garnish with Parmesan, parsley, and olive oil. Reprinted with permission from Rustic Italian Food by Marc Vetri with David Joachim, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

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