Recipe by Buon Appetito
"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."
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1 1/2 pounds
coarsely ground pork
1 1/2 pounds
sweet Italian sausage without fennel, casings removed
1 1/2 pounds
ground beef sirloin
1 1/2 pounds
ground beef chuck
day-old (hard) Italian bread, torn into chunks
1 (32 ounce) carton
low-sodium chicken broth
1 whole head
packed fresh Italian parsley leaves
large eggs, beaten
Pecorino Romano cheese (such as Locatelli®), grated
extra-virgin olive oil
Thanks Bon, for another winning recipe! The finest compliment I can receive is from my husband's drooling mouth! I baked the meatballs rather than frying and as the aroma was wafting through the house, he kept murmuring how good they smelled. Then, when out of the oven, he kept circling the baking pan. I told him to have one and he said no, that he wanted to wait until tomorrow's dinner. What control! Well, I didn't wait. Popped one in my mouth to devour a little bit of heaven in one bite! Thank you again, my friend!
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...
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.
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.
What I appreciate about this recipe is that the submitter knows that no matter how individual Italian cooks make their meatballs, there are always just a few, simple, ingredients - and they do not include the manufactured "Italian Seasoning." Regardless of slight variations, any good Italian meatball will include a blend of ground meats, bread crumbs, fresh garlic and parsley, a good Parmesan or Romano grated cheese (I generally use a blend), eggs to bind, salt and pepper. Every Italian cook has their favorite that more than likely has been passed down through generations, as do I, but it is fun to try someone else's. With just a few other minor variations my "recipe" and this one vary in that I soak the bread in milk rather than broth, and I've never used Italian sausage, just beef, pork and veal. Here's the verdict: these were considerably breadier than I prefer but that might be a discrepancy between the submitter's interpretation of "half a loaf" of Italian bread and mine. No matter. That's something easily adjusted and a matter of personal taste anyway. Even if I thought them a little bready, that did not discount the fact they were incredibly aromatic and flavorful. I'm sure both the chicken broth and the small amount of Italian sausage are responsible for that. Still, if it is easier for a cook giving this a whirl to just use all beef or a pre-packaged "meatloaf" mix of beef, pork and veal, the meatballs would be equally as good.
Very good. Flavorful and the perfect texture. Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Bon Appetit's Meatballs
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 425
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