My friend, Chris, is an Italian from Brooklyn, and he has the accent to prove it. From what I hear, it doesn’t get more Italian than that.
Chris is a Foodie of foodies. When Chris talks about food, it’s passion and true love. (This reminds me that I need to get more of his recipes). He should have a restaurant and a food blog.
When he makes his Italian meatballs for our charity fundraisers, they’re a sellout. The meatballs are tender, juicy, and full of flavor.
Here’s his recipe for authentic Italian meatballs, in his own words:
Chris Marinello’s Authentic Italian Meatballs
- 1 lb. of chopped meat (beef will do, but if you can, mix beef, veal, and pork)
- 1 cup of chopped onions, sauteed
- 4 cloves of garlic chopped and sauteed
- ½ cup of breadcrumbs, plain or seasoned. If plain, you need to add salt pepper to taste and double the amount of fresh parsley.
- ½ cup fresh parsley chopped
- 1 cup of grated pecorino Romano grated cheese
- 1-2 eggs
Mix all dry ingredients first, and then add your eggs or your sautéed onions last. It’s easier and neater this way.
Check the consistency. If it feels to wet and mushy, add more breadcrumbs. If it’s too dry, add more egg or just a little water.
Roll in a ball, but not like a snowball (don’t compact them).
Bake in oven at 350 until browned. After this, throw them in a sauce to cook further, or brown them in frying pan with a little olive oil (not as healthy, but there is nothing better than eating a plain fried meatball).
Cook in sauce at least 1 hour. The longer the better. Brown sausage, spare ribs, veal, or lamb shanks, and add to sauce with the meatballs. You won’t regret it.
Makes about 10 medium size meatballs.