Oversized Meatballs
  • Extra-virgin olive oil
  • 1 large onion, 1/4-inch dice
  • salt
  • 2 cloves garlic, smashed and chopped
  • 1 tsp crushed red pepper
  • 1/2 lb ground beef
  • 1/2 lb ground veal
  • 1/2 lb ground pork
  • 2 large eggs
  • 1 cup grated Parmesan
  • 1/4 cup finely chopped fresh Italian parsley leaves
  • 1 cup Panco breadcrumbs
  • 1/2 cup water

Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool. In a large bowl combine the meats, eggs, Parmesan, parsley and bread crumbs. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Preheat the oven to 350 degrees. Shape the meat into tennis ball size. Place them on a greased cookie sheet and bake them in the preheated oven for about 20-30 minutes or until the meatballs read 165 degrees. Add them to your pot of sauce and simmer for 10 minutes. Recipe inspired by Anne Burrell.

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