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Meatballs

My great great grandmother's recipe for Italian meatballs. I've been making this or a variation of this since I was 

this includes three meats for depth. Pande (milk, soaked breadcrumbs) grated onions, instead of using chunks, which I think adds some moisture and sweet sweetness, Parmesan plus Romano for balance, and just a little hand, mixing not very much you want to be gentle, then you brown and and simple simmer, which gives it flavor and soul  no dryness, no bounce. perfection. 

🧾 Ingredients (serves 6–8, makes ~28 meatballs)

Meats

1 lb (450 g) ground beef, 80/20

½ lb (225 g) ground pork

½ lb (225 g) ground veal

 

no negotiations on the meats, if you substitute or leave something out, you won't be getting the meatballs you deserve  

 

 

Panade (the secret heart)

 

 

  • 1¼ cups fresh breadcrumbs (from day-old bread, not dry crumbs)
  • ¾ cup whole milk

 

 

 

Flavor & Structure

 

 

  • 2 large eggs, lightly beaten
  • ⅔ cup finely grated Parmigiano-Reggiano
  • ¼ cup finely grated Pecorino Romano
  • 1 small yellow onion, grated on a box grater (juice included)
  • 3 cloves garlic, minced to paste
  • ¼ cup fresh flat-leaf parsley, very finely chopped
  • 1½ tsp kosher salt
  • ¾ tsp freshly ground black pepper
  • Pinch red pepper flakes (barely there)

 

 

 

For cooking

 

 

  • Olive oil
  • A simple, good tomato sauce (already warm and waiting)

 

 

 

 

 

🥘 Method (this is where greatness happens)

 

 

 

1. Make the panade

 

 

Mix breadcrumbs and milk. Let it soak until spongy and soft — about 5 minutes.

This is what separates meatballs from meat rocks.

 

 

 

 

2. Build the flavor base

 

 

In a large bowl, add:

 

  • soaked panade
  • eggs
  • cheeses
  • grated onion
  • garlic
  • parsley
  • salt, pepper, red pepper flakes

 

 

Mix gently with a fork until cohesive.

 

 

 

 

3. Add the meat — gently

 

 

Add beef, pork, and veal.

 

Now use your hands, and mix only until just combined.

Stop the second it comes together. Overmixing is the enemy of love.

 

 

 

 

4. Shape with restraint

 

 

Roll into balls about 1½ inches wide.

Do not pack them. They should feel light, almost fragile.

 

Place on a tray and let them rest 10 minutes at room temperature.

 

 

 

 

5. Brown for flavor

 

 

Heat olive oil in a wide pan over medium heat.

Brown meatballs in batches — don’t crowd — turning gently.

 

You are not cooking them through.

You are building a crust and unlocking flavor.

 

 

 

 

6. Finish in sauce (this matters)

 

 

Transfer browned meatballs into warm tomato sauce.

 

Simmer 30–40 minutes, uncovered, barely bubbling.

They’ll finish cooking, soften, and share their soul with the sauce.

 

 

 

 

🍝 How to serve (the right way)

 

 

  • Over spaghetti or rigatoni
  • With crusty bread and nothing else
  • As a meatball sandwich (no cheese until after the first bite)

 

 

These meatballs do not need help.

 

 

 

 

🧠 Final truths

 

 

  • No oregano. Ever.
  • No sugar. The onion and tomato do that work.
  • No baking. Real meatballs meet a pan first.
  • If someone says “these remind me of my grandmother’s,”
    you did it right.