Triple Meat Italian Meatballs

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Combine the beef, pork, veal, eggs, olive oil, and seasoning in a large mixing bowl.
Gently mix everything together until just blended. DO NOT OVERMIX.
Heat some oil in a large pot over medium-high heat.
Drop golf ball sized meatballs into the pot, browning on all sides, then remove to a plate and continue with the remaining meat mixture.
When all meatballs are cooked, add the minced garlic and chopped onion to the drippings and sautee until the onions are transluscent.
Add the tomato sauce and meatballs, then reduce heat to medium low.
Allow the sauce to simmer for 20-30 minutes.
Serve over spaghetti squash or on their own.


  • 1 lb ground beef
  • 1 lb ground pork
  • 1 lb ground veal
  • 2 eggs
  • 2 T olive oil
  • 1 t salt
  • 1 t oregano, 1 t basil, 1 t dried rosemary
  • 3 garlic cloves, minced
  • 1 large onion, diced
  • 28 oz Tomato Sauce, commercial or homemade


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