Ingredients:

  • 1 lb (450g) ground beef (80/20 blend for optimal flavour)
  • ½ lb (225g) ground pork
  • ½ lb (225g) ground veal (optional, can substitute with more beef or pork)
  • 1 cup (50g) fresh breadcrumbs (made from day-old Italian bread), finely ground
  • ½ cup (50g) grated Pecorino Romano cheese, plus more for serving
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • ¼ cup (5g) chopped fresh Italian parsley
  • 2 tablespoons (30ml) whole milk
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional, for a little kick)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Pinch of ground nutmeg (secret ingredient!)
  • 6 cups (1.4L) of your favourite Marinara Sauce (homemade or good-quality jarred)

Instructions:

  1. Soak the breadcrumbs in milk in a small bowl and set aside.
  2. Sauté the diced onion in olive oil until softened and translucent. Add the minced garlic and cook until fragrant. Let cool slightly.
  3. In a large bowl, gently combine the ground beef, ground pork, ground veal (if using), softened onion-garlic mixture, soaked breadcrumbs (squeeze out excess milk first), Pecorino Romano cheese, Parmesan cheese, eggs, parsley, oregano, red pepper flakes (if using), nutmeg, salt, and pepper. Use your hands, but don't overmix!
  4. Cover the meatball mixture and refrigerate for at least 30 minutes. This allows the flavors to meld and helps the meatballs hold their shape.
  5. Gently roll the meat mixture into 1-1.5 inch meatballs.
  6. Heat a bit more olive oil in a large skillet. Brown the meatballs on all sides (don't overcrowd the pan; work in batches). This adds a rich, deep flavor. Alternatively, bake them at 375F (190C) for about 20 minutes.
  7. Transfer the browned meatballs to a large pot with your marinara sauce. Bring to a simmer, then cover and cook for at least 30 minutes, or up to an hour, allowing the flavors to meld and the meatballs to become even more tender. (Internal temperature should reach 165°F/74°C).
  8. Serve hot, garnished with extra grated cheese and fresh parsley.