Meatballs

This is my go-to meatball recipe. They’re tender, they’re juicy, and they’re absolutely delicious.

Hot take, but I don’t cook my meatballs in the sauce. I simply fry them, then cover them in a classic Pomodoro sauce and copious amounts of Parmigiano Reggiano.

Try them out and let me know how they are!

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Yield: About 20

Author: Rocco

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Meatballs

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

• 1 pound ground angus chuck (at least 80/20)
• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 cup sturdy Italian bread, cut into 1/4 inch pieces (See notes)
• 3/4 cup whole milk (See notes)
• 1/3 cup ricotta cheese, strained to remove excess water
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• 3 garlic cloves, grated or pressed
• 2 eggs
• 1/4 cup freshly grated Parmigiano Reggiano or Pecorino Romano
• 1/2 tablespoon Calabrian chili paste (or whole Calabrian chilies finely chopped, plus some of the reserved Calabrian chili oil)
• 2 teaspoons salt, plus more as needed
• Olive Oil for frying

Instructions

1. If roasting your meatballs, preheat your oven to 425º, and spray a sheet pan with non-stick spray. If frying, set a medium to large sized skillet with enough olive oil to cover the bottom of the pan by 1/2 inch.
2. In a small bowl, add the sliced/cut Italian bread along with the whole milk. Let the bread soak for at least 20 to 30 minutes, soaking up all the milk.
3. Once the bread soaked, use your hand to squeeze some of the milk of of the bread. Then place the bread in a medium size bowl along with all the meat.
4. Next add the ricotta, fresh parsley, oregano, garlic, eggs, Parmigiano, Calabrian Chili, and salt.
5. Using your hands, mix the meatball mixture until fully combined. Don't over mix, or your meatballs will be dense.
6. Once combined, set a small skillet over medium heat and drizzle with olive oil. Take a small piece of the meatball mixture and fry. Once done, taste and adjust seasoning of the meatball mixture as needed - more salt, more cheese, etc.
7. Once you're good with the taste of your meatballs, roll each meatball into 2oz size balls and place on a sheet pan and set aside.
8. If baking, transfer the meatballs to the upper third rack of your oven, and roast for 17 to 20 minutes. If frying, heat the skillet over medium-high heat until the oil is hot. Once hot, carefully add the meatballs one at a time and fry (in batches) for about 7-10 minutes, turning occasionally so all the sides brown.
9. Once done, remove from the oven and serve with your favorite Pomodoro sauce.

Notes

1. You can swap 1 cup Italian bread for 1/2 cup Panko breadcrumbs. You then want to soak the breadcrumbs in about 1/3 cup of whole milk.

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