Wednesday, June 12 2024

On this culinary journey, we invite you to savor the authentic flavors of Italy with our beloved family recipe for traditional Italian meatballs.

Handed down from generation to generation, these delicious meatballs are a testament to Italy’s rich culinary heritage and the love that goes into each dish.

Get ready to enjoy a symphony of flavors as each bite brings you closer to the heart of Italian cuisine.




Makes about 18 meatballs:




  • 12 oz of minced meat (veal and pork)
  • 1 cup of breadcrumbs dipped in milk (to make the meatballs)
  • 1 cup of finelly grated breadcrumbs (to cover the meatballs)
  • 1 cup of Parmigiano Reggiano cheese grated
  • 1 eggs
  • salt and pepper to taste
  • oil for frying



  • extra virgin olive oil
  • 1/2 onion
  • 3 cups of tomato puree
  • salt to taste




To begin with, we soak the breadcrumbs in milk.

In a large bowl put the meat, milk-soaked breadcrumbs, egg, cheese, salt and pepper.

Once all the ingredients are mixed, we form meatballs with our hands.

We roll the meatballs in the breadcrumbs.

Meanwhile, we prepare our tomato sauce.

In a frying pan we pour extra virgin olive oil and let the finely sliced onion brown.

We add the tomato puree, salt and let it cook on a low flame.

Let’s go back to the meatballs.

In a pot we add the seed oil (in Italy we use sunflower seed oil).

We dip a meatball and let it brown on both sides, adding the other meatballs as we go.

Once golden brown, we place them on paper towels so that excess oil is absorbed.

Now it is time to add the meatballs to our sauce.

Let’s submerge them one at a time, put the lid on the pot and let them cook on low heat for about an hour and a half, taking care to stir occasionally.


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