Grandpa Joe's
Italian Meatballs

Another traditional family recipe.

About this recipe

This recipe has been used in my family for at least five generations.  I use an equal mixture of 80% lean ground chuck and 90% lean ground sirloin.  Brown the meatballs in extra virgin olive oil and then add them to your favorite tomato sauce for the last hour.  The sauce finishes cooking the meatballs and the meatballs return the favor by adding flavor to the sauce.

Ingredients

  • 2 pounds ground beef (see Notes)
  • 1 cup unseasoned bread crumbs
  • ½ cup pecorino Romano cheese
  • 2 eggs
  • 1 garlic clove, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • extra virgin olive oil

Directions

  1. Mix all ingredients (except the olive oil) well.  Use your hands to knead the mixture.  Form into 2-inch diameter balls. 
  2. Using a sauté pan, brown the meatballs in extra-virgin olive oil over medium heat, turning each one frequently to attempt to maintain its round shape.  
  3. If the meatballs are to be used to make tomato sauce, and after they have been browned on all "sides", transfer them to a covered bowl and set aside until the sauce has simmered for about 2 hours.  Then add the meatballs to the sauce and simmer over low heat for another hour.  The meatballs should be browned, but not cooked through, at this point.
  4. If the meatballs are to be served separately, cover the sauté pan, reduce the heat to low, and cook for an additional 10 minutes.

Notes

  • For best results, I recommend using a pound of ground chuck (usually about 80% lean) mixed with a pound of ground sirloin (about 93% lean).
  • Makes approximately 20 meatballs.
Browning Italian Meatballs in extra-virgin olive oil.
Italian Meatballs with rigatoni and garlic toast.
Posted: January 2014.