READY IN ABOUT 1½ hrs

Bon Appetit's Meatballs

Read Reviews (4)

"Fry the meatballs in oil and butter--they're great just like that. Or if you are going to add them to a pot of sauce, leave them slightly undercooked so as to not overcook them in the sauce. If you're adding them to the Meat Gravy, put them in about 1 hour before serving." — Bon Appetito

Directions

Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.
Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.
Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.
Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.

Kitchen-Friendly View

PREP 40 mins
COOK 40 mins
READY IN 1 hr 20 mins

Footnotes

Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature as well as ingredient density.
Cook's Notes:
Look for sweet Italian sausage without fennel. The amount of garlic may seem a bit much, but if you look at the amount of meat and all the other ingredients, it's not. My mother uses less garlic but I prefer a little more. If you are looking to make this a little lighter you can cook them in the oven. It will change the texture but they will still be good. You probably won't need the whole loaf of Italian bread, depending on the size, so just use what's needed--about 1/2 to 2/3 of a loaf.
I use the meatballs in my Meat Gravy recipe. Brown the meatballs as directed and add them to the sauce about 1 hour before serving.

Reviews More Reviews

Dec 19, 2012

As or the flavor, absolutely fantastic! I was worried because I thought I should add some herbs, resisted doing it and glad I did. Everybody loved them! As for cooking, I browned them in butter with olive oils and finished them in the oven at 375 for 20 minutes. Great leftovers on a sandwich with marinara sauce.

—DelMarGirl

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Sep 08, 2012

The best meatballs ever...sorry Momma... he did learn from the best! I prefer the fried meatballs not in the sauce with plenty of sauce on top with my pasta. I have been wanting to review Bon Appetit for the longest time. I am his favorite fan...

—Laura

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4 Ratings

Jun 03, 2012

The amount of egg varys by the size of the egg. I also add more cheese 1/2 lb is the usual amount. For the original my recipe go to my recipe box it is right next to this recipe.

—Bon Appetito

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Dec 13, 2012

Very good. Flavorful and the perfect texture. Will make again.

—CHEFTARALYN

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Nutrition

Calories
710 kcal
36%

Carbohydrates
21.5 g
7%

Cholesterol
220 mg
73%

Fat
47.2 g
73%

Fiber
1.3 g
5%

Protein
47 g
94%

Sodium
913 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bon Appetit's Meatballs

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 710
Calories from Fat: 425

% Daily Value *
Total Fat 47.2g 73 %
Saturated Fat 16.9g 85 %
Cholesterol 220mg 73 %
Sodium 913mg 37 %
** Potassium 645mg 18 %
Total Carbohydrates 21.5g 7 %
Dietary Fiber 1.3g 5 %
Protein 47g 94 %
** Sugars 1.2g
Vitamin A 14 %
Vitamin C 17 %
Calcium 10 %
Iron 52 %
** Thiamin 87 %
** Niacin 126 %
** Vitamin B6 44 %
** Magnesium 19 %
** Folate 51 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.