World’s Best Meatballs

World's Best Meatballs

Ingredients

How to Prepare

2 lbs Lean Ground Beef (80%)

1 lb Ground Veal

1 Onion (large – finely chopped)

1 lb Ground Pork

¼ cup Parmesan Cheese

4 Eggs

¼ cup Romano Cheese

4 cloves of Garlic

2 cups of Prepared Sauce

2 cups of Breadcrumbs 

1 cup Extra Virgin Olive Oil

½ lb Pancetta

Parsley (for garnish – chopped)

Rosemary 

Thyme 

Oregano

Basil 

Fresh Black Pepper 

Salt 

  1. Flavor the breadcrumbs with rosemary, thyme, oregano, basil and salt.
  2. Mix it well and set aside.
  3. Mildly heat ¼ cup of olive oil in a pan. 
  4. Add onions and garlic to the olive oil and caramelize at a low heat. 
  5. Add pancetta when the onions are ¾ of the way done and continue to cook. 
  6. Take the onions off the heat and let them cool. 
  7. Mix the beef, veal and pork together. 
  8. Add eggs, cheeses and salt to the mixture followed by the breadcrumbs, fresh black pepper, and olive oil.
  9. Mix everything together well. 
  10. When the onions stop sizzling, drop in the onions in the meat bowl. 
    1. Mix well so that everything is well incorporated. 
    2. Spin, squish and mix it so that everything kind of marries together in the meat mix. 
  11. Scoop the meat mix with an ice cream scooper and roll it into a ball.
    1. Repeat to make all of the meatballs. 
  12. Put an 1/8 of an inch of oil in a pan and heat it up. 
  13. Gently lower one meatball at a time into the oil. 
    1. Turn, flip and fry on all sides until golden brown. 
  14. Remove the meatballs form the oil and place them on a rack for the extra oils to drain off. 
    1. Let the meatballs set for a few minutes. 
  15. Spoon a ladle full of sauce at the bottom of a serving dish. 
  16. Arrange the meatballs on top and them spoon the remaining sauce over the meatballs.
  17. Garnish with chopped parsley and serve. Enjoy!
World's Best Meatballs

5 thoughts on “World’s Best Meatballs

  1. BK

    Good morning! I was watching the YouTube video and noticed that you said to use 1/4 cup of the cheeses per pound with the recipe. I then pulled up the recipe and noticed that while everything matches what you state in the video, the cheeses are only listed as 1/4 cup and not 1 cup each as it would be if used per pound. Again, all other ingredients are as stated in their totality if calculated per pound.

    Should we use 1 cup for each of the cheeses keeping with the per pound rule, or should we use only 1/4 cup each as listed on the recipe?

    Thanks in advance. I plan on making this in a couple days and want to get it right.

    • cookingitalianwithjoe

      Hello,
      Yes, use 1 cup of the cheeses. We apologize for the error.
      Thank you and hope you enjoy!

    • local reviewer

      The ingredients looks good. My mom and I are both from Italy, please post how these came out, would like to know before I try myself 🙂

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