An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients for the Meatballs
- 1 pound lean ground sirloin
- 1/2 pound ground pork shoulder
- 1/2 pound ground veal
- 3 cloves garlic, minced
- 1 tablespoon parsley, minced
- 3 slices bread, crusts removed and broken up into bite size pieces
- 1/3 cup milk
- 2 large eggs
- 1/3 cup Parmigiano Reggiano cheese, grated
- 2 teaspoons extra virgin olive oil
- Salt and pepper
Ingredients for the Meatball Sauce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium bay leaves
- 1/3 cup extra virgin olive oil
- 1/2 cup white wine
Directions
1.
To a
small
bowl,
add
the
broken
bread
pieces
and
the
milk.
Toss
the
ingredients
together
and
then
set
the
bowl
aside
to
let
the
bread
absorb
the
milk.
2.
In
the
meantime,
in a
mixing
bowl,
add
the
meats,
minced
garlic,
minced
parsley,
eggs,
Parmigiano,
olive
oil
and
a
pinch
of
salt
and
pepper.
3.
Once
the
bread
has
absorbed
the
milk,
add
it
to
the
mixing
bowl
containing
the
meat
and
other
ingredients.
4.
With
your
hands
or a
heavy
spatula,
proceed
to
mix
all
ingredients
together
thoroughly
until
you
have
a
uniform
mixture
and
all
ingredients
are
evenly
distributed.
The
mix
should
be
easily
pliable
and
should
not
stick
to
your
hands
very
much.
If
it
does,
add
more
Parmigiano
to
the
mixture.
5.
Prepare
a
plate
or
baking
sheet
lined
with
parchment
paper
or
foil
to
set
the
formed
balls
on
once
they
are
rolled.
6.
Then,
take
about
2
generous
tablespoons
of
the
meat
mixture
into
your
hands
and
roll
it
into
a
ball.
Set
the
finished
ball
onto
the
plate
or
baking
sheet.
Continue
this
process
until
all
of
the
meat
has
been
rolled
into
balls.
7.
To
cook
the
meatballs,
in a
large
saute
pan
over
medium
high
heat,
add
all
of
the
ingredients
for
the
sauce.
Bring
the
liquids
to a
quick
simmer
and
saute
the
garlic
and
onions
until
the
onions
begin
to
turn
translucent.
8.
Add
the
meatballs
to
the
pan,
leaving
enough
space
so
that
they
can
be
easily
turned.
Lower
the
heat
to
medium
and
cover
the
pan
to
let
the
meatballs
cook
for
8 -
10
minutes.
If,
during
that
time,
the
liquid
begins
to
evaporate
from
the
pan,
add
a
1/2
cup
water
to
the
pan.
9.
After
8 -
10
minutes,
turn
the
meatballs
so
that
they
cook
on
the
opposite
side.
Cover
the
pan
and
cook
another
5 -
7
minutes.
10.
After
about
7
minutes,
uncover
the
pan.
To
brown
the
meatballs,
raise
the
heat
to
medium
high
and
saute
them
until
the
liquid
in
the
pan
has
almost
evaporated
and
the
meatballs
are
a
golden
brown
on
all
sides.
If
the
pan
gets
too
hot
at
any
point,
lower
the
heat
to
medium
and
add
a
couple
of
tablespoons
of
water.
11.
When
the
meatballs
have
browned
to
your
preference,
remove
them
from
the
heat,
plate
them
and
serve
hot.
