Angela 's Meatballs

By Angela Sarris
August 8, 2010
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Serves: 6


  • 1/2 pound ground grass fed veal
  • 1/2 pound ground grass fed beef
  • 1/2 pound ground pork
  • 1 large egg beaten
  • 1/2 cup heavy cream
  • 2 tablespoons melted butter
  • 1 large chopped onion
  • 2 minced garlic cloves
  • 1/2 cup fresh sour dough bread crumbs
  • 1/2 cup grated parmigiano reggiano cheese
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 teaspoon dried basil or 2 of fresh
  • 1/2 teaspoon greek oregano
  • 3 tablespoons gravy flour
  • 1 cup chicken/beef stock

Red Sauce

  • 1 quart Home Canned tomatoes
  • 1 large onion chopped fine
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves minced garlic
  • 1 cup dry white wine
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Add to a large mixing bowl ~ Egg, cream, butter, onion, garlic, bread crumbs, cheese, and spices mix all well.
  2. Add the veal, beef and pork to your mixture. Do not over mix ~ just mix until combined.
  3. I use a cookie scoop to form meatballs into a 1 inch ball. Once they are all made I dust them with the flour lightly.
  4. I use a nice glass baking dish. I butter it well and then add the meatballs. I add just enough chicken stock to cover the bottom of the pan.
  5. Bake at 400 until meatballs are nicely browned. I have a professional oven so it cooks really hot mine takes about 15 min + or - on the time.
  6. Once meatballs have browned I add my sauce and bake for about 45 minutes.
  7. I use these meatballs for red sauce, a white sauce or a Greek Avgolemono Sauce.
  8. Red Sauce ~ add onions to a sauce pan with olive oil and butter cook until tender. Add garlic and cook just a short time, add wine and reduce for a minute add remaining items and cook on low for 30 minutes.

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