Savory Meatballs

Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large mixing vessel. Use your hands to thoroughly blend the ingredients until they are well combined.

Next, rehydrate bread chunks by submerging them in chicken broth in a separate container until they are completely tender. In a mini chopper or food processor, combine minced garlic and chopped parsley to create a fine paste. Remove excess broth from the bread chunks and reserve it in a separate container, then add the bread to the meat mixture along with the garlic and parsley paste.

Using your hands, gently incorporate beaten eggs and grated Pecorino Romano cheese into the meat mixture until it is fully integrated. If the mixture appears dry, add a portion of the reserved chicken broth to achieve the desired consistency.

Form golf ball-sized portions of the meat mixture and shape them into balls, taking care not to overcompact them. Arrange these meatballs on a baking tray.

In a large skillet, heat olive oil and butter over medium-high heat. Cook the meatballs in batches, browning them on all sides until they are done. Remove the cooked meatballs from the skillet with paper towels and proceed to add them to your desired sauce, if applicable.