Perfecting the Meatball, Part 2

Perfecting the Meatball, Part 2

Ah, the complexity of the food entity known as the meatball. There are devout believers on every side the meatball debate, and everyone adamantly believes that their way is the only way. Below is the recipe that I created from weeks of meatball research. Try it with your favorite red sauce and a big bowl of bucatini. And please feel free to give me your personal tips and tricks.

Perfect Meatballs

Serves 8

  • Extra Virgin Olive Oil
  • 1 cup fresh breadcrumbs made from any firm, white bread w/ crusts removed
  • ½ cup milk
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 10 oz ground beef (85/15)
  • 10 oz ground pork
  • 1 egg, beaten
  • ½ cup finely grated parmesan
  • ¼ cup Italian parsley, finely chopped
  • 2 tsp Kosher salt
  • 2 tsp fresh ground black pepper

Soak breadcrumbs in milk for at least 10 minutes.

Heat 2 tablespoons olive oil in a large skillet. Add onion and garlic. Sauté until translucent. Set aside and let cool.

Gently combine the meats, being careful to not overwork them as this will make your meatball tough.

Add in the onion mixture, beaten egg, parmesan, parsley, salt and pepper. Again, very gently, combine all the ingredients with your fingertips.

In the same pan you used to sauté the onions, heat another 3 tablespoons of oil. Form the meat mixture into golf ball size balls and then place in the hot pan. Sear on all sides, and then remove from heat. Once all the balls have been seared, add them all at once to your favorite tomato sauce, cover the pot, and simmer in the sauce for about 20 minutes, or until cooked through.

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