Wondering if there’s a single meat-eating human on the planet who doesn’t like meatballs? I LOVE meatballs. All kinds. Years ago my husband (then boyfriend) and I took a trip to NYC… while there, we stumbled upon The Meat Ball Shoppe… essentially a restaurant with a menu full of different meatballs. It was amazing! Years later they released a cookbook and it’s still a favorite of mine, to this day. Over the years, I’ve combined a little of this and a little of that, and ended up with a delicious meatball recipe, myself!
- 1 lb ground chuck
- 1/2 lb ground pork
- 1/2 lb ground veal
- 2 eggs
- 3 garlic cloves, grated
- 1 cup freshly grated pecorino romano
- 2 tablespoons fresh parsley, chopped
- 2 cups dried breadcrumbs or I often substitute ground marcona almonds
- 1-2 cups water
Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs or almonds and mix well. Slowly add up to 1 cup of water, 1/2 cup at a time, until the mixture is moist; you may not need the entire cup. Shape into 1 1/2 -inch meatballs. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
You can pan fry these in avocado oil or roast them at 450 for 20-25 minutes. I prefer the roasted, less messy option but they sure are tasty when fried. You can also make your favorite marinara sauce, bring it to a simmer, gently drop the meatballs in and cook for 10-12 minutes, until cooked through. If you’re looking for a quicker version, Rao’s jarred sauces are, hands down, the BEST you’ll find!
In good food and good health,