Yield: about 36 meatballs.
1 pound ground chuck
1 pound ground veal
½ pound ground pork
1 cup panko breadcrumbs
3 large eggs, lightly beaten
½ cup whole milk
1 teaspoon kosher salt
1 teaspoon ground black pepper
6 cloves garlic, minced
1 cup grated Parmesan
1 handful Italian parsley, chopped
4 to 6 tablespoons olive oil
With clean hands, gently combine all ingredients (except olive oil) in a large bowl until well incorporated. Roll mixture into 1½-inch balls.
Heat olive oil in a heavy-bottomed skillet. Working in batches, place meatballs in skillet and cook on medium heat, turning occasionally, until all sides are browned and the internal temperature of each meatball is 160°.
Place cooked meatballs on cooling rack. Serve with fresh bread and marinara sauce or over spaghetti with sauce.
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For decades, a remote piece of Currituck County has been a respite for wildlife. Now under the protection of conservationists, this land, the waters surrounding it, and the skies above will remain a constant in our coastal circle of life.
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