October 18, 2009


A wicked good first...not including a picture with the recipe. Here's why....meatballs are not attractive. They're just not. They are blobs of brown meat with sauce on them. While wholly unattractive, they are super yummy to eat. Especially on a cold Sunday night with friends. This recipe feeds a crowd of 8 with the meatballs being the main event.


  • 1 lb ground pork

  • 1 lb ground veal

  • 1 lb ground beef

  • 1 cup grated parmesan

  • 1/2 cup parsley, minced

  • 1/2 large white onion, finely minced

  • 1 tablespoon of garlic paste

  • 2 eggs

  • 1 1/2 cups whole wheat bread crumbs

  • 2/3 cup skim milk

  • 2 tablespoons kosher salt

  • 4 cups of your favorite marinara sauce. I use Il Mulino or Raos


Preheat oven to 350 degrees. In a large mixing bowl, crack both eggs. Add the garlic paste and with a whisk, mix both until the garlic paste is incorporated into the eggs. Add the milk and the bread crumbs and let the bread crumbs soak for a few minutes. Meanwhile, mince your onions and parsley. Add both to the bread crumb mixture. Add Parmesan cheese, salt, and finally the meat. With your hands, mix everything until it all comes together. Make sure the meat is really mixed well with the other ingredients BUT don't overmix. It's a fine line between a moist and a tough ball. Roll the balls into whatever size you like. Mine are larger than a golf ball but not as big as a whiffleball. Probably like 2 inches wide. Pour the sauce into a dutch oven or large cast pot and start layering the balls in. You will have 2 layers of balls probably. It's ok if the sauce doesn't cover all of the meatballs. Place the lid on the pot and cook in the oven for 75 minutes.

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