Let's Make. . . Meatballs

I like a nice meatball! After playing around with many a recipe, I think this one is nice. . .balanced, meaty yet tender and holds up well to a nice long braise. Meatballs are easy to make. . .it just takes time and patience to shape, dredge and brown them. The effort is worth it!

1 small yellow onion, finely diced
1 small clove garlic, chopped very fine
Olive oil
1/2 loaf Italian bread (cut off crust, shred by hand. . about two cups)
1 1/2 cups whole milk
3/4 lb. ground beef
3/4 lb. ground veal
3/4 lb. ground pork
3 eggs
1/2 cup Italian parsley, finely chopped
3/4 grated Parmigiano-Reggiano (don't mess around - use the real stuff please!)
salt, pepper and a big pinch of peperoncini (red chile flakes)
Flour for dredging the meatballs

Heat the olive oil and saute the onion until it's tender and opaque, add the garlic and chile flakes and cook until the garlic is tender and fragrant - resist the urge to add more garlic. . .too much garlic throws off the balance of the meatballs. Season with salt and pepper. Set the onion mixture aside to cool.

Pour the milk over the bread pieces and let them soak. As the bread soaks up the milk, work the bread and milk together until you have a thick paste.

Combine the three meats, eggs, parsely, cheese, cooled onion mixture, and bread & milk mixture. Don't be afraid to really work the mixture but don't become overzealous as that can result in a tough meatball. Season well with salt and pepper (keeping in mind the cheese is somewhat salty).

Fry up a patty and taste (this is also knows as COOK'S BONUS!). . adjust seasoning as needed.


Portion the meatballs in to 2 oz. pieces. Roll gently between your hands to form nice, even balls. Season flour with salt & pepper and heat olive oil in a large, heavy bottomed pot. Dredge the meatballs with flour, shake off excess and evenly brown on all sides.


Drain well and either add to sauce for Macaroni & Gravy (as seen above) or braise in a simple sugo and serve with crusty Italian bread.