The secret to Florentine Gardens’ moist and flavorful meatballs? Three kinds of ground meat.
Serves 8 to 12
1 lb. ground beef
8 oz. ground pork
8 oz. ground veal
4 cloves garlic, minced
2 large eggs
1 cup freshly grated Romano cheese
2 tbsp. finely chopped Italian parsley
salt
black pepper
2 cups breadcrumbs
1½ cups warm water
1 cup olive oil
1. In a large bowl, combine the beef, pork, and veal. Add the garlic, eggs, cheese, and parsley, and season with salt and pepper.
2. Using a wooden spoon, combine the breadcrumbs into the mixture. Slowly add the water, about ½ a cup at a time. The mixture should be very moist and hold its shape. Using a melon baller, scoop and shape meatballs.
3. Preheat the oven to 300°F and line a baking sheet with foil.
4. Heat the olive oil in a large skillet. Fry the meatballs in batches until light brown and crisp. Remove and drain on paper towels, then transfer to the baking sheet to keep warm in the oven while you fry the next batch.
5. Serve with your favorite tomato sauce and pasta.
Florentine Gardens on Hollywood Boulevard, 1939.