For an extra layer of flavor, consider adding a pinch of red pepper flakes to the meat mixture. The type of bread makes a difference! A crusty Italian loaf will provide the best texture and flavor. Don't overcrowd the pan when browning the meatballs. This will lower the oil temperature and result in steaming rather than browning. If you are making the meatballs ahead of time, you can freeze them either before or after cooking. Be sure to cool them completely before freezing.
Bon Appetit's Meatballs
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PREP TIME40 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 20 mins
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SERVING10 People
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VIEWS28
These aren't just meatballs; they're savory spheres of pure comfort. Fried to golden perfection in a duet of butter and olive oil, they stand alone as a delectable treat or transform into the heart of a rich, simmering sauce. Prepare to be transported to nonna's kitchen with every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol211 mg
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Fiber1 g
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Protein47 g
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Saturated Fat17 g
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Sodium913 mg
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Sugar1 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, gently combine ground pork, Italian sausage, ground sirloin, and ground chuck. Use your hands to ensure a thorough, even mix. (5 minutes)
02
Step
23 mins
In a separate bowl, soak the torn bread chunks in chicken broth until completely softened. (10 minutes). Meanwhile, in a mini chopper or food processor, pulse minced garlic and fresh parsley into a fine paste. (3 minutes). Squeeze excess broth from the bread, reserving the broth, and add the bread to the meat mixture along with the garlic-parsley paste. Gently incorporate beaten eggs and grated Pecorino Romano cheese, using your hands to ensure even distribution. If the mixture appears dry, add reserved chicken broth gradually until a moist, but not soggy, consistency is achieved. (10 minutes)
03
Step
20 mins
Pinch off portions of the meat mixture, about the size of a golf ball, and gently roll them into meatballs. Avoid over-packing to maintain a tender texture. Place the formed meatballs on a baking tray. This recipe should yield approximately 30 meatballs. (20 minutes)
04
Step
45 mins
In a large skillet, heat olive oil and butter over medium-high heat. Working in batches of two or three to avoid overcrowding, brown the meatballs on all sides until a rich, golden crust develops. (15 minutes per batch). Transfer browned meatballs to paper towels to drain excess grease. If adding the meatballs to a sauce, slightly undercook them at this stage, as they will continue to cook in the sauce.
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Please Rate
Francisco Hansen
Jun 27, 2025I followed the recipe exactly, and the meatballs were amazing! My family loved them. Will definitely make again.
Garrison Graham
May 28, 2025Freezing them after browning worked perfectly for me. I had them ready to go for a quick weeknight meal.
Arvid Schmitt
Mar 28, 2025These were the best meatballs I've ever made! The combination of meats was perfect, and the bread soaked in chicken broth made them so tender.
Kamron Rogahn
Mar 13, 2025The garlic and parsley paste is a game-changer! It adds so much flavor. I also added a little Parmesan cheese to the mix.