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Bon Appetit's Meatballs

Bon Appetit's Meatballs

  • Prep

    40 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
Buon Appetito

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 710 kcal
  • 36%
  • Fat:
  • 47.2 g
  • 73%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 47 g
  • 94%
  • Cholesterol:
  • 220 mg
  • 73%
  • Sodium:
  • 913 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  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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Reviews

Laura
6

Laura

9/8/2012

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...

Cathy Myers
5

Cathy Myers

8/30/2013

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!

pleasedeleteprofile
5

pleasedeleteprofile

12/19/2012

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.

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