Bon Appetit's Meatballs Recipe -
Bon Appetit's Meatballs Recipe

Bon Appetit's Meatballs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 30 meatballs Change Servings
  • PREP

    40 mins
  • COOK

    40 mins

    1 hr 20 mins


  1. Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.
  2. 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.
  3. 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.
  4. 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.
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  • 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

Aug 30, 2013

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!

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...


6 Ratings

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.

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.

Aug 11, 2015

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.

Dec 13, 2012

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


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  • Calories
  • 710 kcal
  • 36%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 211 mg
  • 70%
  • 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.

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