Three-Meat-Meatballs-and-Tagliatelle.

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My three-meat meatballs and tagliatelle is a classic and makes regular appearances at my house. These meatballs are inspired by the meatballs served at Rao’s Italian Restaurant in New York City. I’ve slightly changed some ingredients (I use a mix of cheeses and more garlic) and I cut back on the amount of water used, but you get one amazing meatball when you mix all the meats.  Once you’ve made these, be sure to use them in my three-meat meatball sandwich – yum!

These aren’t hard to make and are great for a big Sunday night dinner.  Pasta and meatballs, red wine, some roasted garlic and Parmesan bread and maybe some cannoli dip make Sunday a delicious day.  Perfect for inviting friends and family over to relax, eat, drink and laugh!  Heaven!

How to make three meat meatballs

  • I use fresh breadcrumbs in this dish (not the canned version you buy in the grocery store). They are simple enough to make so don’t skip this step. It lightens up the whole meatball. I use day old Italian bread (about 5 slices). Just rip the bread into pieces and throw them in a blender or food processor to create bread crumbs. You’ll need two cups.
bread in blender.
  • Next, add all the meat to a large bowl and using your hands, combine everything gently. Don’t over mix. You don’t want to overwork the meat. Then, add your eggs, two cheeses, parsley, minced garlic, about a teaspoon of kosher salt and 20 grinds of black pepper. Mix everything again until well incorporated.
three meats in a bowl.
meat and seasonings in a bowl.
mixed meat.
  • Now, add those fresh breadcrumbs and mix everything again. Start adding the water, about 1/2 cup at a time. This mix is going to be very wet (You’ll think you’ve added to much water at first.). The mixture will begin to absorb the water and the mixture will be very soft. 
meat and breadcrumbs in a bowl.
  • Next, roll the mix into 3-inch meatballs. You will get about 12 meatballs.
rolled raw meatballs.
  • Heat your olive oil or canola oil in a large cast iron skillet until very hot. What you don’t want is for it to be smoking. Start adding the meatballs but don’t crowd the skillet. You’ll cook these in two or three batches. 
meatballs cooking in skillet.
  • Turn the meatballs two or three times so that they are brown on all sides. They will finish cooking in the sauce, so you are not completely cooking them when frying.
meatballs browning in skillet.
  • Place the meatballs on paper towel lined plates to absorb the excess oil.
meatballs draining on paper towels.
meatballs in sauce.
  • Add the meatballs to the sauce and let cook for about 25 minutes. While the meatballs finish cooking, prepare your tagliatelle pasta per the package instructions. Tagliatelle is my favorite type of long noodle pasta but you can always use spaghetti, bucatini or fettuccini in this recipe.
  • When the pasta is done, I drain the pasta in a colander and then add it back to the pot. Ladle in some of the warm sauce and toss to coat all the pasta. Add the pasta to shallow pasta bowls and top with one or two meatballs, a sprinkle of parsley and serve more grated Parmesan on the side. Dig in and enjoy. This is comfort food in a bowl.

Frequently asked questions and answers about making three-meat meatballs

The classic combination is ground beef, pork, and veal (often called a “meatloaf mix”). Beef provides flavor and structure, pork adds fat and moisture, and veal contributes tenderness. A typical ratio is 1 pound beef, ½ pound pork, and ½ pound veal. Alternative combinations include beef, pork, and Italian sausage, or beef, pork, and ground turkey.
Aim for about 15-20% fat content overall. If your meats are too lean, the meatballs will be dry and tough. Ground chuck (80/20) for beef and regular ground pork work well. Avoid extra-lean meats unless you’re adding other sources of fat like olive oil or ricotta cheese.
Use a proper binding agent like breadcrumbs soaked in milk or eggs. The mixture should hold together when gently squeezed but not be overly packed. Avoid overmixing, which develops the proteins too much and creates tough meatballs. Chilling the mixture for 30 minutes before rolling also helps them hold their shape.
Browning isn’t necessary but adds flavor through the Maillard reaction. You can brown them in a skillet with oil, bake them at 400°F for 15-20 minutes, or drop them directly into simmering sauce. Raw meatballs cooked directly in sauce will be more tender but won’t have the caramelized exterior flavor.

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs when proteins and carbohydrates are heated together, typically at temperatures above 140°C (285°F). It’s named after French chemist Louis-Camille Maillard, who first described it in 1912.

This reaction is responsible for the browning and complex flavor development in many cooked foods. When you see the golden-brown crust on bread, the caramelized surface of a grilled steak, the rich color of roasted coffee beans, or the appetizing brown of cookies fresh from the oven, you’re witnessing the Maillard reaction at work.

The process creates hundreds of different flavor compounds, which is why Maillard browning produces such rich, complex tastes and aromas. These can range from nutty and toasty to meaty and savory, depending on the specific amino acids and sugars involved, as well as factors like temperature, time, pH, and moisture content.

The Maillard reaction is different from caramelization, which involves only the browning of sugars at higher temperatures. The Maillard reaction requires both proteins (amino acids) and sugars to occur, making it more complex and producing more diverse flavors.

Understanding this reaction helps explain why techniques like searing meat, toasting spices, or baking at the right temperature are so important in cooking – they’re all ways to harness the Maillard reaction to develop deeper, more appealing flavors.

The internal temperature should reach 160°F when measured with a meat thermometer. Visually, they should be firm to the touch and no longer pink in the center when cut open. If cooking in sauce, they typically need 20-25 minutes of simmering. Baked meatballs usually take 18-22 minutes at 400°F.

Overmixing is the main culprit. Mix the ingredients just until combined using your hands or a fork. Packing the meat mixture too tightly when forming balls also creates density. Handle the mixture gently and don’t compress when rolling. Using enough moisture from eggs, milk-soaked breadcrumbs, or grated onion also prevents density.
For main dishes, make them about 1½ to 2 inches in diameter (roughly the size of a golf ball). This ensures even cooking while maintaining juiciness. Smaller cocktail meatballs should be about 1 inch, while larger meatballs for sub sandwiches can be 2½ inches. Consistent sizing ensures even cooking.
You can prepare them several ways in advance. Form raw meatballs and refrigerate up to 24 hours or freeze up to 3 months. Alternatively, cook them completely and refrigerate for 3-4 days or freeze for up to 3 months. Cooked meatballs reheat well in sauce, oven, or microwave.
Combine the meats first in a large bowl, breaking up any clumps with your hands. Add other ingredients like breadcrumbs, eggs, and seasonings on top, then gently fold everything together using your hands or a large fork. Mix just until ingredients are evenly distributed—overmixing toughens the texture.
Include moisture-rich ingredients like milk-soaked breadcrumbs, grated onion, or ricotta cheese. Don’t overcook them, and consider finishing them in sauce rather than cooking them completely dry. If baking, you can brush them lightly with oil or broth halfway through cooking to maintain moisture.
Three-Meat-Meatballs-and-Tagliatelle.

Did you enjoy this recipe?  Be sure to leave a rating and comment below.  I’d love to hear from you.  Like Italian food? Try some of my family’s favorite dishes:

Seafood Arrabbiata

Baked Cheese Tortellini with Meat Sauce

Zucchini Lasagne Roll Ups

Chicken Parmesan

Baked Pasta with Turkey Sausage