World’s Best Meatballs

World's Best Meatballs


How to Prepare

   Lean ground beef (80%) (2 lbs.)

   Ground veal (1 lb.)

   Onion (large (1 – finely chopped)

   Ground pork (1 lb.)

   Parmesan cheese (¼ cup)

   Eggs (4)

   Romano cheese (¼ cup)

   Garlic (4 cloves)

   Prepared sauce (2 cups)

   Breadcrumbs (2 cups)

   Extra virgin olive oil (1 cup)

   Pancetta (½ lb.)

   Parsley (for garnish – chopped)

   Chopped herbs





   Fresh black pepper



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