Dr. T's Worlds BestĀ Meatballs

August 11, 2017
0 Ratings
Photo by Torrbrod
  • Serves 4-6
Author Notes

This is a modification of my Aunt Edith's meatball recipe. I have updated it by mixing beef, pork and veal and changing the ratio of ingredients. My father's family was from Calabria, Italy and my Aunt Edith owned a pizza parlor in East Palestine, Ohio —Torrbrod

What You'll Need
  • The Basic Mix
  • 1 pound 85% lean, grass fed ground beef
  • 1/2 pound ground pork (preferrably pasture raised)
  • 1/2 pound ground veal (preferrably pasture raised). Can substitute dark turkey meat, ground.
  • 2 large eggs
  • dried bread crumbs, slightly less that the same volume of meat
  • 1/2 cup grated reggiano parmigiano cheese, best quality
  • 5-6 grates of fresh nutmeg
  • A good glug of best quality olive oil
  • 1-1/12 teaspoons kosher salt
  • several grinds of black pepper
  • For the Sofrito
  • 1 medium carrot
  • 1 medium stalk celery
  • 1 small onion
  • 1 handful Italian parsley
  • 1 handful fresh basil
  • 2-3 medium garlic cloves
  1. Preheat the oven to 375 degrees. Roughly chop the vegetables. Put all of the sofrito ingredients into the food processor and process until you have a paste-like consistency.
  2. Put the sofrito onto a large bowl. Add the eggs, nutmeg, salt, pepper, olive oil, cheese and bread crumbs. Combine until well mixed. Add the meats and mix by hand until well combined. Taste a pea sized portion and correct the salt if necessary.
  3. I roll the mix by hand into about 2 inch balls. But whatever size pleases you is fine. You can use an ice cream scoop to create even sized portions but with a little practice it is easy to create even sized balls by hand, the old fashioned way!
  4. Place balls on a parchment lined baking sheet and bake until lightly browned, about 15-20 minutes.
  5. I generally make these meatballs to put into a marinara sauce for spaghetti and meatballs. If this is your plan, put the baked meatballs into your sauce and simmer until you're ready to eat!

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