Meatballs
The family recipe that has lasted generations
These are the meatballs I grew up eating on Sundays — the ones that made the whole house smell like home. A mix of chuck, veal, and pork, plus a few old-school details from generations before me, deliver meatballs that stay tender and flavorful even after hours in the sauce.
This is the exact family recipe, unchanged for generations.
Ingredients
4 lbs ground meat (1.5 lbs chuck, 1.25 lbs veal, 1.25 lbs pork)
4 tsp salt
9 large eggs
10 Tbsp breadcrumbs
1¼ cups grated Pecorino Romano
1 Tbsp garlic powder
1 tsp dried oregano (or ½ bunch fresh parsley, finely chopped)
Olive oil, for searing
Before You Start
Use the exact 3-meat blend — it’s what keeps them juicy and tender.
Microwave a small piece for ~20 seconds before refrigerating to taste for seasoning
Don’t skip the refrigeration step — cold meatballs hold their shape and sear better.
Sear them well for flavor, but don’t cook them all the way through in the pan — they finish in the sauce.
Handle the mixture gently. Overmixing makes them tough.
Instructions
In a large bowl, beat the eggs with the chopped parsley (or oregano) and grated Pecorino Romano.
Add the ground meats, salt, breadcrumbs, and garlic powder. Mix just until combined — do not overwork.
Roll into meatballs (size of a golf ball or slightly larger).
Place on a flat plate or baking sheet and refrigerate for at least 30 minutes.
Heat olive oil in a large saucepan over medium to medium-high heat — enough to coat the bottom generously.
Sear the meatballs in batches until deeply golden on all sides.
Transfer to your simmering gravy/sauce and cook for at least 45–60 minutes to finish.
Final Result + Serving
Serve straight from the sauce with pasta, crusty bread, or on their own as the star of Sunday dinner. Extra grated pecorino and fresh parsley on top.
Common Mistakes
Meatballs fell apart → mixture too wet or not chilled long enough
Came out dense and tough → overmixed the meat or used only beef
Dry texture → skipped the veal/pork or didn’t finish cooking in the sauce
Bland → not enough salt or cheese