09/20/2026
Everybody makes meatballs. Not everybody makes GOOD meatballs. A little pork, a little sauce, a light hand - and yes, I’m frying them. Some secrets are meant to be shared. 🇮🇹
What’s your family’s meatball secret?
🧆 Italian Meatballs:
Serving Size: about 24-30 meatballs | Prep Time:
20 mins + 15-30 mins (if chilling) | Cook Time:
6-8 minutes per batch for frying, 45-60 mins if finishing in sauce
Ingredients:
1 Ib ground beef
1 Ib ground pork
1 Ib ground veal
5 large eggs, beaten
1½ cups seasoned breadcrumbs (preferably homemade
2 tsp kosher salt
Freshly ground black pepper, to taste
¾ cup freshly grated Pecorino Romano cheese
1½ cups cooled tomato sauce
3 Tbsp chopped Italian parsley
2-3 cloves garlic, finely minced
Olive oil for frying
Instructions:
1. With gloved hands, gently combine all ingredients except the oil in a large bowl. Mix just until everything is incorporated, taking care not to overwork the meat, which can make the meatballs dense. Optional but important: cover and refrigerate the mixture for 15-30 minutes.
2. Roll the mixture into meatballs slightly larger than a golf ball (about 2-3 inches), using a light touch and without packing them too tightly. Arrange on a parchment-lined baking sheet.
3. Heat oil in a large saucepan or deep skillet over medium heat until very hot but not smoking.
4. Working in batches, brown the meatballs over medium-high heat. When the bottom half is deeply golden and slightly crisp, gently turn with tongs and cook the other side. Cook several minutes per side until fully cooked through.
5. Transfer meatballs to a paper towel-lined plate to drain and set aside. Pregame Sunday dinner by plating a couple of meatballs with sauce, grated cheese and a dollop of ricotta.
