Bon Appetit's Meatballs

Bon Appetit's Meatballs

5 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
B A
Recipe by  B A

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 30 meatballs

ADVERTISEMENT

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.

Share It

Reviews (5)

Rate This Recipe
Laura
6

Laura

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

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

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.

More Reviews

Similar Recipes

Swedish Meatballs (Svenska Kottbullar)
(119)

Swedish Meatballs (Svenska Kottbullar)

Chef John's Swedish Meatballs
(48)

Chef John's Swedish Meatballs

Swabian Meatballs (Fleischkuechle)
(23)

Swabian Meatballs (Fleischkuechle)

Dana's Famous Swedish Meatballs
(10)

Dana's Famous Swedish Meatballs

Frikadeller (Danish Meatballs)
(12)

Frikadeller (Danish Meatballs)

Swedish-ish Meatballs
(9)

Swedish-ish Meatballs

Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Swedish Meatballs (Svenska Kottbullar)

>

next recipe:

Dana's Famous Swedish Meatballs