Italian Meat Recipes Special Recipe


Italians in Italy really don’t do the whole “spaghetti and meatballs” thing–and if they do, the meatball is huge and served as a second dish after the pasta.


Serves: 4-8


  • 1 1/4 lbs lean ground beef
  • 2 eggs, beaten
  • 1/2-3/4 cup plain breadcrumbs
  • 1/4-1/2 cup fresh shredded Parmesan
  • 1/4 cup chopped fresh parsley
  • 4-5 cloves garlic
  • 3 tsp sea salt
  • 1/2 cup olive oil


  • Mix beef, eggs, 1/2 cup breadcrumbs, 1/4-1/2 cup parmesan (depending on taste) and parsley in a large bowl
  • Peel and roughly chop garlic, then mash with mortar and pestle along with 1-2 tsp sea salt until a paste is formed
  • Add garlic paste to beef mixture
  • Mix beef gently with hands until just combined. Do not overwork the meat
  • Heat oil in heavy bottomed pan (preferrably cast iron) over medium to medium high heat and preheat oven to 400
  • Form 2-4 tbsp sized meatballs out of the mixture, rolling in your hands gently, and add to the hot oil
  • Continue to add meatballs about 1 inch apart so not to overcrowd the pan (this will take 2-3 batches at least)
  • Cook until browned on one side, then flip meatballs over. Larger meatballs might need to be browned on more than one side
  • Place browned meatballs on greased baking sheet
  • Once all batches of meatballs are browned, place in oven for 5-10 minutes to finish cooking. Smaller meatballs might be completely cooked before the oven, larger meatballs will need around 10 minutes, this is based on preference
  • Once meatballs come out of the oven, sprinkle with remaining tsp of sea salt and serve
  • You can also finish cooking the meatballs in sauce instead of the oven, though you’ll lose the crispy exterior (which is my favorite)



Grandma’s Authentic Bolognese Sauce

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