Italian Meatballs


Italian Meatballs


  • 2 slices stale country style bread, crusts removed and torn into pieces
  • 1/2 C whole milk
  • 1 lb ground beef
  • 1/2 lb ground pork
  • Sea salt
  • Freshly ground black pepper
  • 1 small yellow onion, grated
  • 1 tbsp extra virgin olive oil + more for cooking
  • 3 garlic cloves, minced
  • 1/2 tsp dried oregano
  • 1 tbsp Italian parsley, finely chopped
  • 1 egg
  • 1/4 C freshly grated Parmigiano Reggiano
  • 1/4 C freshly grated pecorino romano
Tomato Butter Sauce
  • 24 oz jar strained tomatoes
  • 5 tbsp unsalted butter
  • 1 yellow onion, peeled and cut in half
  • Sea salt
  • Freshly ground black pepper


First, prep your Tomato Butter Sauce. In a medium saucepan, place the strained tomatoes, unsalted butter, and yellow onion halves cut side down over low heat. Cook, stirring occasionally for about 20-30 minutes. Season to taste with salt and pepper. Remove onion and set aside.
In a small pot, heat the pieces of country loaf and whole milk on low. Cook until milk is absorbed. Remove from heat and cool.
In a large bowl, season the ground beef and ground pork with sea salt and black pepper. Once the bread and milk mixture has cooled, add it to the meat with the grated onion, olive oil, garlic, oregano, parsley, egg, Parmigiano Reggiano, and pecorino romano. Combine the ingredients using your hands, gently but thoroughly.
Heat a little olive oil and in a small skillet and fry a small test meatball to check the taste. Adjust the seasoning of your meatball mixture as needed. With a small ice cream scooper or by hand, form the mixture into small meatballs. Place the meatballs on a plate. Fry the meatballs in batches, turning them gently to brown them on both sides. Add more olive oil as necessary. Turn your sauce back on and bring to a gentle boil. Reduce the heat to a simmer and add your meatballs to the sauce. Cook for 15-20 minutes. Top with Parmigiano Reggiano, chopped parsley and serve with crunchy bread drizzle with olive oil and sea salt.

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