Rating: 4.5 stars
85 Ratings
  • 5 star values: 66
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

These are amazing and nothing amazing is ever easy; keep that in mind when you undertake this recipe. Try to avoid tasting them before you're ready to serve because you may end up eating them all and your guests will be left with only marinara and pasta. I make this recipe as written, then I freeze half of it when combined as it makes about 40-50, 1 1/2-inch meatballs (enough to feed Sicily.)

Recipe Summary

cook:
2 hrs
total:
3 hrs
prep:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend parsley, eggs, Worcestershire sauce, basil leaves, garlic, kosher salt, black pepper, and Italian seasoning in a food processor until herbs are finely chopped.

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  • Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook and stir onion in hot oil until translucent and nearly caramelized, about 10 minutes. Remove from heat.

  • Stir egg mixture, onion, mozzarella cheese, Parmesan cheese, and ricotta cheese together in a large bowl. Add ground beef, Italian sausage, and fresh bread crumbs to egg mixture; mix. Shape into 1 1/2-inch meatballs.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Heat 1 cup olive oil in a large nonstick pan over medium-high heat. Cook meatballs in oil until seared evenly all around, 4 to 5 minutes per meatball; transfer to a nonstick baking sheet.

  • Bake meatballs in preheated oven until cooked through, 15 minutes.

  • Heat marinara sauce in a large pot over medium heat. Transfer meatballs to marinara sauce using a slotted spoon. Bring mixture to a boil, reduce heat to low, and simmer for a least 1 hour.

Cook's Notes:

I prefer to let the meat mixture sit in the fridge overnight to let the flavors develop but I've cooked them immediately and it's fantastic too.

Simmer meatballs in marinara sauce for at least 1 hour, preferably 4. If you won't be freezing half of the recipe, then use more sauce to cover all the meatballs. Serve over your favorite pasta, or try it with provolone on a meatball sub

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

469 calories; protein 26g; carbohydrates 25.4g; fat 28.7g; cholesterol 105.9mg; sodium 1348.7mg. Full Nutrition
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